Wednesday, September 9, 2009

Blueberry Oatmeal Muffins

The best oatmeal muffins I ever had came out of a hospital lunchroom vending machine. I know. Hard to believe. The day I quit my job at that hospital, I walked down to the coffee shop lunch room, holding two quarters ready to stuff into the vending machine, but the oatmeal muffins were all gone. And I moved three hours away from that city so that was the end of that. To this day I have not been able to duplicate those muffins, although the base of these is close.
  • 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
This is one of those recipes I got from a church lady and it kinda' sorta' reminds me of those vending machine muffins. It makes approximately 1 muffin short of two dozen - if you want pint size muffins for little kids. If you want bigger muffins for bigger kids, it will make about a dozen and a half. It is also what I used to make my Oatmeal Raisin Spice Muffins and lately I've been thinking about tweaking it again with cranberries and orange.

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.


Mental P Mama said...

Those sound wonderful! And I think your action shots are just getting better and better!

Caution Flag said...

Someone threw out your pans? I'd say that's even worse than someone here who decided to clean my nonstick cookie sheet - and took all the nonstick right off.

Lakeland Jo said...

would last five minutes in this house- yum

Anonymous said...

This looks like a wonderful recipe. I do have one question when should I add the melted butter? Thanks!

Decadent Housewife said...

Melt the butter into the measuring cup and then beat in the eggs. Sorry, just found this.

Anonymous said...

I really wish something on your page could have been changed to flag the error of fogetting to say add the butter...I just followed your recipe and I have the muffins in the oven but with NO butter....Its just sooo frustrating cuz the muffins do look so good... :(

Anonymous said...

The muffins look delicious; but now I'm stuck as the last person, with my muffins in the oven and now read the comments re: missing butter addition. Can this recipe post be edited? Thanks for posting!

Anonymous said...

I think you really should edit this. It made me waste ALL of my freaking blueberries >:(

Anonymous said...

Thank you so mutch! The muffins turned out wonderfully even without the butter! (But only if you have a non-stick pan.) This is low-fat. (: