The family picked a quart or so of blues off our two bushes the other day. They were a bit tart. It hasn't stopped my youngest (a serious blueberry aficionado/lover) from gobbling them down. But before she could annihilate the entire container, I whipped up some muffins this evening. I only had (gasp!) all-purpose white flour in the cupboard, so I just quickly whizzed up some oatmeal in the food processor to make my own oat flour. Easy peasy and so much more nutritious and hearty.
Makes 12 regular-sized muffins
2/3 cup sweetener of your choice
1/4 cup Earth Balance butter (or oil)
1 Tbsp ground flaxseed + 3 Tbsp water
2 cups oat flour
1/3 cup oatmeal
4 tsp baking powder
1/2 tsp salt
1 cup rice milk (or other nondairy milk)
1 tsp vanilla
2 cups fresh blueberries
Preheat oven to 375 degrees. Spray a muffin pan.
Mix sweetener, buttery spread, and flax mixture together.
Add dry ingredients and milk/vanilla alternately into the wet mixture.
Add blueberries, mixing just until evenly distributed.
Scoop into muffin tin, and bake for 20 minutes.
Let them cool in the pan for a few minutes before removing to a wire rack.
But don't let them cool too much...they need to be warm to slather more butter on (of course!)
Soft, moist, and blueberry-y-y...simple and delicious. Blueberry muffins always remind me of my gramma's baking on weekend mornings at our family camp on Crescent Lake when I was a kid. We'd pick the berries from the bushes by the water, and she'd toss them into her little Jiffy mix. But I swear the 30 seconds it takes to make oat flour is just as convenient and even more yummy!
