Stealing Ingredients: Blueberry Oat Muffins

This past week, I enjoyed one of the best vacations I’ve had in years; I hung out at my parents house for a week. My dad turned 60 on Monday, and my older sister and I surprised him and brought the whole family together. My dad had three (!) days of parties and celebrations, and then, princess that I am, forced my family to celebrate my birthday early on Wednesday.

Along all of the birthday celebrations, I was lucky enough to visit some friends. One of these friends (actually, old Pathfinder leader turned friend), is about to have her second baby any day now, so I brought the two things all new parents need for their new baby; food and books. Paddington was my poison of choice of the newest member of the family, and I brought a batch of a family’s favourite Blueberry Oat Muffins. I live in the North, where blueberries grow wild and many a summers were spent in the scorching sun filled an old ice cream pail with blueberries. Ah, child labour at it’s finest. I now actually enjoy picking, and making this recipe for those I love (aww, I’m so cute and domestic). But seriously, these are the best damn muffins you’ll eat and never go back. #trust.

Another fun kitchen hack is that these muffins taught me I don’t need buttermilk in my life! Dairy is  a ~luxury~ I could barely afford in Ontario and now in Newfoundland I almost shed a few tears when I bought whipping cream. My mom always taught me to make my own sour milk with 1 tablespoon and filling the rest of the cup up with good ol’ 2% milk. You are welcome.

I miss you very much, milk from a bag. 

Blueberry Oat Muffins

From a very old Sudbury Blueberry Festival Cookbook 

Yields 12 muffins

• 1 cup oats
• 1 cup flour
• ½ tsp baking soda
• 3/4 c. brown sugar
• 1 egg
• 1 cup blueberries
• 1 cup buttermilk or sour milk (1 cup milk with one 1 tbsp vinegar)
• 1 tsp baking powder
• ½ tsp salt
• ¼ c melted butter

  Combine oats and sour milk in a small bowl, let stand. Combine flour, baking powder, baking soda, salt, and brown sugar in mixing bowl. Stir well to blend. Add egg and melted butter to oat mixture. Mis well. Add oat mixture all at once to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill lined muffin cups ¾ full. Bake at 400 F for 15-20 minutes.

Also, because I am an amateur, I totally forgot to take a picture of the BAKED muffins. Whateves, here is my parents adorable kitchen.