breakfast, sweets

blueberry-steel cut oatmeal muffins


These are not your grandma's blueberry  muffins. No, these are not too sweet, non-muffin-top inducing muffins.  No butter, no sugar...did your eyes just roll?   In all seriousness, they are super moist, nutritious and easy to whip up. The key to the chewy goodness is the brilliant addition of the steel cut oats. On that note, I typically make a batch of oats to have on hand in the fridge to be re-heated for a quick, satisfying breakfast.  As for the muffins, they keep really well for a few days but won't last that long.

These are perfect to make the night before if you have a houseful of guests. Serve them warm with some butter and jam.

blueberry-steel cut oatmeal muffins

adapted from Martha Rose Shulman

2 1/2 c whole wheat flour

2 t baking powder

1 t baking soda

1/2 teaspoon salt

2 eggs

1 1/3 cups buttermilk

1/4 c olive oil

1/4 cup maple syrup

1 t vanilla

1/2 t ground ginger

1/2 t cinnamon

1 c cooked steel cut oats**

1 c blueberries tossed with 1 teaspoon flour (this keeps them from sinking to the bottom)

preheat oven to 375º

Sift together the dry ingredients.

In another bowl, beat together the eggs, buttermilk, oil, maple syrup and vanilla.

Whisk in the dry ingredients. Even so gently fold in the steel cut oats and blueberries.

Spoon into a prepared muffin pan and bake for about 25 minutes.

**steel cut oats

This is my favorite way to prepare steel cut oats.  I use (the smarty pants nerd) Alton Brown's technique of "toasting" the oats in a tiny bit of butter to really bring out the nuttiness.  Do it the night before and you will have breakfast for a few days.  Microwave your portion with a splash of milk for a minute or so and serve with chopped nuts, maple syrup, sliced bananas, chia seeds,  etc etc.  I usually double this recipe but this makes about 4 cups of cooked oats.

1 T butter

1 c steel cut oats

2 c of hot water

1 c buttermilk*

1 c of skim milk*

1 T brown sugar

1 t cinnamon

1 t vanilla

pinch of salt

*you can easily substitute almond milk or any other non-dairy milk product

Melt the butter in a medium saucepan and "toast" the oats for a few minutes, stirring constantly until they are fragrant.

Add the hot water and continue to stir.  Turn the heat down to just over simmer and check on their progress every 5 minutes or so, stirring to prevent sticking.

Once they begin to thicken, add the milks and other ingredients.  Continue to simmer, stirring occasionally until the oats are tender.  This should take about 30-40 minutes all in.