I guess my goal of posting once a week went down the drain when midterms began… I’m hoping that I’ll be able to post a few times over Thanksgiving break to make up for it!
Last week I wanted to bake something, and needed to use up the buttermilk that I bought to make the scones. I wanted to make cheesecake, but my housemates are my food critics and when polled seemed very opposed to this idea. I don’t know why… who doesn’t like cheesecake? Because I can, but shouldn’t, eat an entire cheesecake on my own, I found this amazing recipe for blueberry oatmeal muffins (link below) and got rave reviews on them.
“You’ve really outdone yourself!” One housemate said.
“I don’t even like blueberries! Give me one more” said another.
“mmmmmmmmmmmm” was the unanimous response.
The last time I made muffins in this house they went so fast I didn’t even get a chance to taste one myself, so these reactions mean these blueberry muffins were really a hit.
As you can see from this picture, you have to soak the oats in the buttermilk for a while. I don’t actually know much about chemistry, but I’m going to venture a guess and say this process makes the muffins fluffier?
Everything about these muffins constituted perfection: they are great as a snack or as breakfast- I may have eaten one with each meal one day…
They are fluffy, moist, and semi-dense on the inside, but with kind of a crunchy top. I know people have different preferences for muffins, but I’m a fan of this combination, just like I like brownies with edges. I used frozen blueberriesbecause fresh ones are outrageously expensive right now, and they worked just as well. For the week we spent eating the muffins, the blueberries remained juicy and tangy-sweet.
10/10 would recommend this recipe!