Sort ingredients
rachelolsen
QR Code
Listen
Pdf
Turn on the oven to 350°F/180ºC.
Mix the oats with the buttermilk in a large bowl and leave to hydrate while preparing the rest.
Line 12 muffin cups with liners. Or butter and flour them.
Add the sugar to the oatmeal mixture and mix.
Then the egg and stir to combine. No need to beat.
Finally add the melted butter, vanilla, and cinnamon and combine everything well without beating.
Add the remaining dry ingredients (flour, salt, and baking powder) to the oat mixture with the blueberries.
Fold in with a spatula just until blended. It’s important you don’t overmix the batter at this point.
Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Sprinkle the tops with extra sugar, about ½ a teaspoon for each muffin.
Bake 25-30 minutes, until a cake tester or toothpick comes out dry.
Let cool on a wire rack.
Store in the fridge after one day or freeze for up to a month, always covered in plastic wrap or in an airtight container.