These blueberry oat muffins are a family favorite. The juicy pops of sweet-tart blueberries and the chew of the oats is a great combination, and a tried and true breakfast combination, also delicious in breakfast cake. These muffins are so moist and flavorful that you don't need to worry about buttering them up, which is good, because they have a tendency to crumble easily.
So here we go. Preheat your oven to 400 degrees. Melt 1/4 cup (one half stick) of butter.
While the butter's melting, grab a 2 cup measure and make 1 cup of sour milk by putting a tablespoon of white vinegar in the measure and then adding milk until you get to 1 cup. This is a quick substitute for buttermilk, if you need it in a recipe and don't have it on hand. Otherwise, sub in the same amount of yogurt or sour cream...they all are pretty interchangeable in baking recipes. Creamy with a tiny bite of sour.
Add 1 cup rolled oats to the sour milk and mix it. Let it sit while you move on.
Add the wet mixture to the dry mixture and combine until everything is just moistened. Don't overmix muffins! They'll turn into hockey pucks, which are NOT delicious.
Take 1 cup of frozen blueberries and fold it in.
Scoop into greased muffin cups (or paper lined tins). I like to use a cookie dough scooper, like a small ice cream scoop, for quick muffin cup filling.
Bake at 400 degrees for 15-20 minutes, until a toothpick comes out clean.
Sometimes, if you're lucky, your muffins will turn out resembling Grumpy Cat.