1 cup quick cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup light brown sugar
1/2 cup canola oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1 cup fresh blueberries
1/2 cup coarse sugar


1. Preheat oven to 400 degrees F. In a medium bowl, combine oats and buttermilk. Let stand for 30 minutes. Add egg, brown sugar, canola oil, flour, baking powder, baking soda, salt, almond extract and vanilla extract. Mix well. Gently fold in the blueberries.
2. Spoon mixture into greased muffin pans. Sprinkle with coarse sugar. Bake about 18 minutes or until a toothpick inserted in the centerof a muffin comes out clean.

Be careful not to overmix the muffins, or they will be tough.

Blueberry Buttermilk Muffins
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