This is my third month participating in Secret Recipe Club. Secret Recipe Club is the brainchild of Amanda of Amanda's Cooking. You're assigned a blog, you choose a recipe and keep it a secret until reveal day. How fun is that? Secret Recipe Club has become so popular, we've been divided into three groups. This month I am posting in Group B. Our host is Tina of Mom's Crazy Cooking.
My blog for this month is The Wednesday Baker. Andi has a lovely blog with lots of delicious recipes. After browsing on her blog several times, I settled on the Wild Blueberry Oat Muffins. I happened to have a pint of blueberries in the fridge and needed to make something for food day at hubby's work. Perfect!
I had some leftover crumb topping in the fridge. Instead of topping with sugar after baking, I decided to top with the crumb topping before baking.
The batter for these muffins is the most liquid batter I've ever seen. Usually, at least for me, muffin batter is thick. After putting these in the muffin tins, I read the recipe again, thinking maybe I'd read it wrong. That does happen to me quite a bit. No I read the recipe correctly. My muffins baked just shy of 20 minutes and were perfect. This is by far the best blueberry muffin I've ever eaten. They're moist with a nice soft crumb. The crumb topping added a beautiful finishing touch. I can't wait to experiment with this recipe with other fruits. Thanks Andi for a fabulous recipe!
Wild Blueberry-Oat Muffins
Paula Deen magazine July-August 2011
Courtesy of The Wednesday Baker
1 cup old-fashioned oatmeal
1 cup milk
1/2 cup packed brown sugar
1/3 cup vegetable oil
1 tbsp orange zest
1 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/2 cup chopped pecans
1 1/2 cup fresh or frozen blueberries*
*keeping out 1/2 cup of the blueberries to sprinkle on top of the batter before baking
confectioners' sugar to sprinkle on top after baking
Place the milk and the old-fashioned oatmeal in a bowl, stir to combine and allow to set for 10 minutes.
Preheat oven to 425 degrees. Line 12 muffin cups with papers or spray muffins pan well with pam spray.
Add to the oatmeal the sugar, oil, orange zest, and egg and mix well. Mix together the flour, baking soda, baking powder and cinnamon and the nuts then add to the wet mixture. Stir just long enough to combine. Carefully stir in the one cup of blueberries and mix gently. Spoon into the baking cups, sprinkle the tops with the remaining blueberries. Bake at 425 degree for about 20 minutes or until golden brown. Remove from oven and allow to cool on a cooling rack. After they are cool sprinkle with the confectioners' sugar and serve.
I am linking this to Tasty Tuesday, Tempt My Tummy Tuesday , Tuesday's at the Table,.
Foodie Friday and Full Plate Thursday.