These delightful muffins combine the wholesome goodness of oats and blueberries with a touch of cinnamon for a perfect breakfast or snack.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it.
Preheating ensures even baking and a good rise for your muffins.
Place the oats in a blender and process until they turn into a fine flour.
Blending the oats yourself ensures freshness and a finer texture.
In a mixing bowl, combine the oat flour, whole wheat flour, cinnamon, baking powder, and baking soda.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In another bowl, whisk together the buttermilk, egg, honey, and vegetable oil until well combined.
Using room temperature wet ingredients helps them mix more easily.
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the blueberries gently to distribute them evenly in the batter.
Coating the blueberries in a bit of flour before adding can prevent them from sinking.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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