Not too sweet, moist, fruity and with a lovely texture. They freeze well.
Whole grain oat blueberry muffins (makes 12)
Adapted from Betty Crocker
1 cup buttermilk (or use milk mixed with a few tbsp yoghurt)
1 cup oats
1/3 cup vegetable oil
1/2 cup brown sugar
1/2 cup whole wheat flour
1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup blueberries (frozen is fine)
Heat oven to 200C. Place paper baking cup in each of 12 regular-size muffin cups.
In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm or leave to cool on a rack.