What you need,
1½ cup all-purpose flour
1 cup oats (I used quick cook because it is what I had)
½ cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 large egg
¾ cup buttermilk
1/3 cup vegetable oil
1 tsp. vanilla extract
1 cup mashed banana (about 2 ripe bananas)
8 oz. fresh blueberries
Heat your oven to 350 degrees. Line a muffin tin with paper
liners and set aside.
In a large bowl whisk together the flour, oats, sugar,
baking powder, baking soda and salt.
In a separate bowl whisk together the egg, buttermilk,
vegetable oil, vanilla and mashed banana.
Add the wet ingredients into the dry and gently fold
together until just combined. Don’t over mix here, or your muffins will be
tough! No one wants a tough muffin.
Add all but about ¼ cup of the blueberries to the batter and
fold in gently.
Scoop the batter into the prepared muffin cups about 2/3
full.
Put 2 or 3 of the reserved blueberries on the top of each
muffin.
Sprinkle with coarse sanding sugar if you want, I have no
idea why you wouldn’t want to; I mean come on it is awesome.
Bake for 20-23 minutes until golden brown and a toothpick
comes out clean. Let the muffins cool in
the pan for 5 minutes before removing them to a wire rack to cool completely.
You can store the muffins in an airtight container for 2 or
3 days or you can wrap each muffin in saran wrap and put them in a large zip
top bag and keep them in the freezer.
Jen of My Tiny Oven
