Even though we're still rocketing passed 100 degrees each day, the calendar says it's Fall and we're tired of being stuck inside. We have braved the heat a few mornings and spent them at the park. Aside from the occasional run-in with a bee, Liza is delighted.
Now that I've appeased the grandparents, aunts, and uncles with their daily dose, I'd like to share a new recipe. I've tried a few blueberry muffin recipes and have never been quite satisfied. These muffins though, well, they please me in taste, texture, and ease of preparation. They'll be my go-to blueberry recipe from now on.
Cinnamon Sugar Blueberry Muffins
1/2 c. old-fashioned oats
1/2 c. orange juice
2 eggs
1/2 c. canola oil
1 c. all-purpose flour
1/2 c. white whole wheat flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 c. frozen unsweetened blueberries
a pinch of sugar + a generous dash of cinnamon for each muffin
1. Line a 12-muffin tin with paper liners. Spray lightly with cooking spray. Preheat oven to 400 degrees.
2. In a small bowl, combine the oats and oj, let stand for 5 minutes. Stir in egg and oil until blended. Combine the flours, sugar, baking powder, salt and baking soda. Stir into oat mixture just until moistened. Fold in blueberries.
3. Fill cups 2/3 full with batter. Sprinkle muffin tops with sugar and cinnamon. Bake for 18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.