Blueberry Oatmeal Muffins

Blueberry season will be ending before long, but if you're like me, you have stockpiled berries in the freezer to use through the long winter. I find that frozen berries actually often work better than fresh in muffins and other baked goods, which is a happy coincidence since summer is not prime baking season. I love the blueberry cinnamon combination in these muffins, which also give you a good dose of whole grains. If you have fresh buttermilk available, you can use it in place of some or all of the milk.

1 generous cup rolled oats
1 generous cup milk
1 cup fresh or frozen blueberries
2 large eggs, well-beaten
1 tsp vanilla (optional)
1/4 cup vegetable oil
3 Tbsp brown sugar
1 cup whole wheat pastry flour
1 Tbsp baking powder
2 Tbsp powdered buttermilk (optional)
2 tsp cinnamon
1/2 tsp salt

Preheat the oven to 400˚. Grease muffins tins to make 12 large or 18 medium muffins.

Mix the rolled oats and milk together in a large mixing bowl. Let stand for 5-10 minutes.

Stir the eggs, vanilla (if using), vegetable oil, and brown sugar into the oatmeal and milk mixture.

In another bowl, whisk together the flour, baking powder, powdered buttermilk (if using), cinnamon, and salt. Add to the oatmeal mixture and mix until well blended. If using fresh or frozen blueberries, stir them into the batter.

Spoon the batter into muffin tins, filling them about three-quarters of the way. Bake for about 20 minutes, until a toothpick inserted into the muffins comes out clean.

Makes about 12 large or 18 medium muffins.