Okay. Before we dive into the great recipe that this turned out to be I have to acknowledge my 3 month hiatus. I have been cooking, but my motivation to innovate and record stopped. This particular recipe was perfected in September…and I made around 4 batches before I got it right. I also made a wonderful almond meal dark chocolate ganache cake for R’s birthday brunch, and a delicious home-made Greek Moussaka for the first time (turned out soooo good! recipes coming soon!) I wasn’t planning on not blogging for 3 months. I didn’t need a break. But then what happened? Summer went by in a breeze and lots of good stuff happened. I started working with a great start-up, spent good times with friends and family that visited from overseas, went for my first US open games, enjoyed many wonderful sun-filled days in the park, welcomed Fall with a road trip, apple picking and long conversations, got back into my daily meditation routine, reminded myself that I like most people am a work-in-progress and that’s okay, loved / and felt love all over again. And amidst all that I guess I got really
busy lazy. Yup. It feels good to say it out loud and strike it off my list. Finally.
With summer long gone and fall most definitely here quickly paving its way to a cold dreary winter, I feel better than ever revisiting this lovely blueberry muffin recipe. It’s healthy, tasty and reminds me of warm summer days.
Also, I am truly grateful for the busy days. Now to stay disciplined and remind myself how I got here in the first place.
Blueberry Oatmeal Muffin (makes a dozen)
What you need :
2 cups rolled oats (coarsely ground in mixer)
1/2 cup whole wheat flour
1/2 all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp apple cider vinegar
1/2 tsp sea salt
2 large eggs
2 cups butter milk
1/4 cup maple syrup
1/4 cup olive oil
1 cup blueberries
1) Preheat the oven to 375F, and line a muffin pan with paper liners
2) In a small bowl, mix the oats, sea salt and both flours. sieve in the baking powder to make sure no lumps.
3) In a larger bowl, add lightly beaten eggs into buttermilk, maple syrup and olive oil
4) In a small bowl, add baking soda to apple cider vinegar. As soon as it starts bubbling add this to the big bowl of liquids in point (3). Now slowly fold in the dry mixture (2) into this big bowl and using a spatula. Do not over mix.
5) You can now add 3/4 of the blueberries, be careful not to squish! Just roughly incorporate them into the mixture.
6) Fill the batter into the 12 muffin cups till 3/4th full (leave room to rise)
7) Sprinkle the remaining 1/4 blueberries on top of each muffin and put inside the over to bake for 18-20 minutes or till fork comes out clean!
Note 1: Once cool, you can freeze these individually by wrapping them tightly in cling-film. Remember to thaw and pop into the oven for a few minutes before you want to enjoy them the next time! almost as good as freshly baked =)
Note 2: These are way healthier than your average muffin – since this recipe uses no sugar, butter and very little all purpose flour, which makes it slightly drier too, so I like having it with a spoon of strained vanilla yogurt or tea!