How to Make Hearty Blueberry Breakfast Muffins {or The Cure for a Grumbling Tummy}

If you haven't noticed, I have a thing for blueberries, especially Maine Wild Blueberries. Earlier this week, with a nearly empty refrigerator on my hands and a grumbling emptiness in my stomach, I pulled together what ingredients I did have and created these Hearty Blueberry Breakfast Muffins.

Muffins in our household generally aren't sweet, dessert concoctions, at least not if we make them ourselves. We like them hearty and filling with just a hint of sweetness. Part of that sweetness here, comes from the blueberries. I used Wild Maine blueberries I had in my freezer. Feel free to use whatever is most easily available in your area.

Hearty Blueberry Breakfast Muffins

Ingredients

• 1 cup rolled oats
• 1 cup buttermilk
• 3 TB unsalted butter, melted 
• 2 eggs
• 2/3 cup coconut sugar or brown sugar, extra for sprinkling 
• 1 tsp vanilla
• 1 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh or frozen blueberries, extra for sprinkling 

Directions 

1) Grease a muffin tin. Powder lightly with flour. Shake off excess. Recipe will make 6 large muffins or 12 small. Preheat oven to 350 for large muffins or 375 for small muffins.

2) Mix oats and buttermilk in large bowl. Let sit for 10-15 minutes. Add melted butter, egg, 2/3 cup sugar, and vanilla. Mix well.

3) Whisk flour, baking powder, baking soda, and salt together in a small bowl. Add to wet mixture. Gently fold in 1 cup blueberries, reserving the extra for the top.

4) Divide blueberries among muffin tins. Sprinkle extra blueberries on top. Top that with a sprinkling of sugar.

5) Bake large muffins in a 350 oven for 25-30 minutes or small muffins in a 375 degree oven for 15-20 minutes.