Blueberry oatmeal muffin オーツ麦入りブルーベリーマフィン

This is my wife's continuing muffin project. We got fairly good blueberries. Since she has made quite few kinds of blueberry muffins, she wanted to do something different. She found this recipe for a blueberry muffin made with rolled oats.

Ingredients:
1 cup (240 Ml) milk
1 cup (80G) old fashioned whole rolled oats. (Steel cut oats, quick oats, or instant oats won’t work)
1 1/4 (156 g) AP flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Ground cinnamon
1/2 tsp salt
1/2 cup (115 g) butter melted and slightly cooled
1/2 cup (120 ml) honey
1 egg
1 tsp vanilla extract
1 cup (190 g) blueberries

Directions:
Combine the milk and oats. Set aside for 20 minutes for the oats to soak up the milk. Mix the dry ingredients from the flour through the salt in a bowl then set aside. Whisk the wet ingredients from the butter through the vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir just to combine. Add the oats and any remaining milk and stir to combine. Fold in the blueberries. Scoop the batter into the heavily greased muffin cups. Bake for 5 minutes at 425 then lower the temperature to 350 degrees and continue cooking an additional 15 minutes or until a cake tester inserted in a center muffin comes out clean. Let cool for 5 minutes before taking them out of the pan.

The oats seemed to completely incorporate into the overall texture of the muffin which was very tender. (You wouldn’t know oats are included if you weren’t told.) The cinnamon flavor is not something I usually associate with a spring/summer dish (more a fall flavor). So that made these blueberry muffins very different from the usual. The blueberries are in season and were very good. They truly “made” this muffin.