Paxton’s Oatmeal Blueberry Muffins

I may have mentioned before that Paxton has declared himself the “Muffin Monster” (and the “Pancake Monster” but that’s a different story). According to him, these are his favorite muffins.

And they were the birthday treat he wanted to share with his friends at school last year, topped with very lightly sweetened cream cheese. Apparently, they were a hit with his friends. He’s asked for the same thing again this year.

The trick to these muffins is the oats – they need to soak for at least 15 minutes. The longer the better. Otherwise, the muffins are dense and the oats don’t cook long enough in the short time the batter is in the oven. So pour some buttermilk over rolled oats and set aside. Don’t touch the mixture for at least 15 minutes.

While the oats are soaking away, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, kosher salt, cinnamon, cardamom, and nutmeg. Whisk to remove any lumps.

Melt some butter and let it cool while you lightly beat eggs. Wash some fresh blueberries or rinse frozen blueberries until the water clears to avoid making the batter turn purple.

If you still have some time before the oats soak enough, make yourself a cup of coffee. Coffee pairs very well with these muffins. But coffee does not pair well with 4-year-olds. Unless it is for the parent.

When the oats are ready, pour in the beaten eggs, vanilla, and the butter and stir to combine. Gently mix in the dry ingredients just until combined. Fold in the blueberries.

Evenly divide between 12 lined muffin cups and bake for 20 – 25 minutes. Let cool long enough so no fingers or tongues get burned. Enjoy with your coffee. Or be like the muffin monster who is working on getting every last crumb off of paper liner #3.

Print Recipe

Paxton’s Oatmeal Blueberry Muffins

The most often made muffins in our house!

Prep Time20 mins

Cook Time25 mins

Author: Rachel at Fridge Two Table

Ingredients

• 1 cup rolled oats
• 1 ¼ cup buttermilk
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• ⅓ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• ½ tsp cinnamon
• ¼ tsp cardamom
• ¼ tsp nutmeg
• ½ cup butter, melted and cooled
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 heaping cup of blueberries, fresh or frozen (if using frozen, rinse until the water runs nearly clear to prevent the batter from turning purple)

Instructions

• Preheat oven to 400° F. Line 12 muffin cups with paper liners.
• Combine the buttermilk and oats in a medium-sized bowl and set aside for at least 15 minutes. Give it longer if you can.
• Combine the all-purpose and whole wheat flours, sugar, baking powder and soda, kosher salt, and spices in a bowl and whisk to evenly incorporate and remove lumps.
• When the oats are ready, stir in the eggs, vanilla, and butter. Gently mix in the dry ingredients just until the ingredients are incorporated, being careful not to overmix. Gently fold in the blueberries.
• Evenly fill the lined muffin cups about ¾ full.
• Bake for 20 – 25 minutes until golden brown un top and cooked through.
• Enjoy!