Blueberry Oat Muffins

I've got the Olympics running through my head while posting this.  Maybe it's the plate these muffins are on. Anyway, muffins for breakfast are a favorite around here.  In fact, this is what one of my children would choose for me to make on their birthday...blueberry muffins.  They never last long because whenever a batch is made, not only do they devour them at breakfast, but they will snack on them all day until they are gone.  I like knowing that the oats in these have a little more substance than just flour.  And for an added measure of yumminess we sprinkle our muffins with a vanilla bean sanding sugar.  Although it kind of looks like pepper doesn't it.  Vanilla bean yes, pepper no.  I use a muffin scoop, which is about 1/4 cup, to easily place the batter into the muffin pan.  No more spilling on the sides.  It looks like a cookie scoop only larger.  It's fabulous and you will realize how easy muffin making really is once you use it.  You will know when your muffins are done by gently pressing on the top of the muffin.  If it bounces back they are ready to go. If it indents let it go for another minute or two.  If you don't have quick cooking oats, use regular oats as a substitute. They turn out just as tasty. Enjoy!

Blueberry Oatmeal Muffins

1 cup fresh or small frozen blueberries
3/4 cup quick cooking oats

1 ½ cups flour 

3/4 cup sugar

2 tsp baking powder

1/2 cup butter, melted

1 cup milk

1 egg

coarse sanding sugar

Preheat oven to 400*.  Grease standard muffin pan.  Mix oats, flour, sugar, & baking powder together in bowl.  In small bowl, combine butter, milk, & egg.  Mix into dry ingredients.  The oats tend to thicken quickly with the wet ingredients, so if it is too thick add an 1/8 cup of milk more.  Fold in blueberries.  Do not overmix as this will turn your batter purple.  Spoon into muffin cups, filling 3/4 full.  Bake for 20 min.

Makes 12