Pipe Dream #300: To Burst Your Blueberry Bubble – Blueberry Flax Oat Muffins

 

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Here is a little burst of blueberry for your day. These are healthy breakfast muffins, perfect for popping out of the freezer, zapping in the microwave and shoving in your pocket to eat on the morning commute.

Or, you know, fresh from the oven on a weekend morning slathered with butter.

Either way, they are a welcome addition to my life, especially gearing up for the busy holiday season. Never hurts to have a little health and a quick snack tucked away for the times when you’re running every which way.

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These are a one-bowl affair, working equally well with out-of-season grocery store blueberries or flash-frozen sale blueberries. I chose the latter. Hate to burst your blueberry bubble, all you Violet Beauregarde wannabes, but berries are not in season right now. We are not in the season of them. I’m buying nothing but citrus and pomegranates right now.

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Always every way,

L

P.S. This is my 300th pipe dream, and I didn’t even do anything special for it. I will sometime. Do something special, I mean.

Blueberry Flax Oat Muffins

Adapted from Pinch of Yum

½ cup rolled oats or old fashioned oatmeal

½ cup buttermilk (or regular milk + 1 teaspoon vinegar)

1½ tablespoons salted butter, melted

1 egg

⅓ cup brown sugar

½ teaspoon vanilla

½ cup + 1 tablespoon flour

1 heaping tablespoon ground flax

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup fresh blueberries

Preheat the oven to 375 degrees. Line a muffin tin with six liners , or grease six muffin tin cups with oil.

Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 10 minutes, then add the melted butter, egg, brown sugar, and vanilla. Stir until just combined. Add the flour, flax, baking powder, baking soda, and salt. Stir again until evenly moistened.

Before adding the blueberries, scoop a spoonful of batter into each muffin tin, using about half the batter. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins.

Bake muffins for 13-15 minutes, or until golden brown.

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