- 2 cups quick cook oats
- 2 cups soured milk or buttermilk or soya (Use vinegar to sour milk. Add 1 Tbsp. of vinegar into a measuring cup and then top up with fresh milk to equal 1 cup. Therefore, for this recipe use 2 T. vinegar topping up with enough fresh milk equaling 2 cups.)
- 2 1/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup brown sugar (don't pack)
- 2 large eggs (beaten)
- 1/3 cup melted butter
- 1 1/2 teaspoons vanilla
- 2 cups blueberries, fresh or frozen
I have dispensed with using muffin papers, now that I have lovely new non-stick muffin tins because somebody threw my old ones away. (You don't want to hear about that.) It bothers me to see the amount of muffin still stuck to the papers which get discarded. And too because I now have decent pans I can use a bit of lard, which will not burn, to lightly grease the tins. And there you have it.
Preheat the oven to 400 F. Into a large bowl measure out the oats, add the soured milk to let sit and soak. Set aside.
In another bowl, measure out the flour, baking powder, baking soda, salt and brown sugar.
Whisk it all together and break up any lumps in the brown sugar using your hands. Set that aside.
Break and beat the eggs. Mix in the vanilla. See what I learned once while watching Johnny Carson? How to break eggs with one hand - not that it matters.
Now, mix the egg mixture into the oat mixture. Set aside.
Stir the blueberries into the flour mixture. The ones shown here were frozen. It's best to not let them thaw. Just toss in the completely frozen fruit. They will hold their shape better. Also coating the berries in the flour is supposed to keep them suspended in the batter rather than sink to the bottom. Go figure. I learned this from baking fruitcakes - which I may just yet spring onto you.
Add the dry blueberry flour mixture to the wet egg/oatmeal mixture and gently stir together. Make sure the whole thing is mixed but don't beat it. Just make sure there aren't any patches of flour still visible.
Drop into the greased tins about 2/3rds full. See my nice new pans? And they are pans with only 6 tins which I am finding bake more evenly than a flat of 12 tins. I don't even bother to turn these pans now. Just leave a little space between the two pans when placing into the oven. So of course, because the oven door stays shut, the bake time is decreased a tad. Bake at 400 F x 18 - 20 minutes.
Take out and test with a toothpick or kabob skewer for doneness. I've been letting the muffins rest in the pans about five minutes and then removing them. Some will need a bit of coaxing where a berry has cooked next to the tin. Otherwise they will come out quite readily. And that's that.