Two very good things are colliding in these easy, tasty, blueberry oatmeal muffins. The cheat code is actually using leftover cooked oatmeal in the base. Looking at you, abandoned breakfast bowls. Whatever additions you use, serve these warm; leftovers freeze beautifully, too. They also make the perfect car snack.
Makes 10-12 muffins
Ingredients
1 1/2 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 large egg
1 cup leftover cooked oatmeal
1/2 cup milk
1/4 cup melted butter or canola oil
1 cup fresh or frozen berries (or substitute other chopped fruit)
Directions
Preheat the oven to 400°F and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In another bowl, stir together the egg, oatmeal, milk and melted butter or oil. Add to the dry ingredients and stir until almost combined; add the berries and stir just until blended.
Divide the batter between 10-12 muffin cups and bake for 20-25 minutes, until golden and springy to the touch. Serve warm.
Originally published in July 2014.
