Before I get into the details of how to bake these deliciously moist and “just sweet enough” Honey Oats Blueberry Muffins, I’d like to share a little about 2020 and my family first.
After many weeks of lockdown, my family was finally able to get together recently for a Sunday family dinner. The excitement and joy of being together again was palpable. There was so much to catch up on and everyone had so much to share.
It’s so true when they say “you don’t know what you have until it’s gone”. I remember it wasn’t long after the first lockdown started that I realised how badly I missed Sunday family dinners. As tiring as it was to cook for 8 adults every Sunday, I wanted things back the way they were, but that wouldn’t happen for months.
As I sat back and watched the people I love more than anything in this world laugh and chat, I kept thinking how lucky we are to have gotten through this unbelievably difficult year relatively unscathed. My heart goes out to the many families who have done it so much harder than us.
I’m sure you would agree that not much good has come from this year and that it has been a year we never want to experience again. However, there were two events that happened this year that made dealing with Covid-19 a little more bearable for me – my youngest son’s wedding and the birth of my granddaughter. So what I will remember most about 2020 is the beautiful new granddaughter and daughter-in-law I was blessed with 🙂
I baked these Honey Oats Blueberry Muffins for our first Sunday dinner after lockdown, mostly because I wanted my grandsons to have a ‘relatively’ healthy treat after their dinner. Needless to say they were a total hit, not just with the little people, but with my big kids too!
These muffins made with honey, oats and plump sweet blueberries are perfect for a quick breakfast as you run out the door, a snack for morning tea or, omit the lemon icing, and you have a healthy treat for a child’s lunchbox.
What you need
- 1 cup old-fashioned oats
- 1 cup buttermilk
- 1 cup plain flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup honey
- 1 egg beaten
- ½ cup melted butter – cooled
- 1 teaspoon vanilla extract
- 1 cup blueberries (if using frozen blueberries, do not thaw out)
Lemon Icing (optional)
- 2 tablespoons lemon juice
- 70g icing sugar
What to do
Preheat the oven to 200℃ (400℉)
Line a 12 cup muffin tray with paper cups.
Combine the oats and buttermilk in small bowl. Let stand for 30 minutes. Don’t be tempted to leave them longer or use instant oats – the result won’t be great.
In a large mixing bowl, sift flour, baking powder, baking soda and salt. Whisk together to combine. Set aside.
In a separate bowl whisk together the egg, honey, butter and vanilla. Add the oat mixture and mix well.
Add the oat mixture all at once to the dry ingredients. Stir until just combined – do not over beat.
Gently fold in the blueberries.
Fill muffin cups ¾ full.
Place the tray in the middle rack of the oven and bake for 15-20 minutes or until top bounces back when lightly touched.
Remove from oven. Gently lift out the muffins and transfer to a wire rack to cool.
(optional) To make the icing, whisk the icing sugar and lemon juice together until smooth. If the icing is too thick, add a teaspoon of water to thin it to a drizzling consistency.
Drizzle over the muffins and allow to set.