What a Stud-Muffin!

Last Friday Brian came home from work with a lovely surprise: about 4 to 5 founds of fresh blueberries! What a treat! We’ve been putting them to good use in smoothies, waffles and even made a blueberry pie, but we still weren’t able to make our way through the whole bag. We’ve already got a stash of frozen blueberries in the freezer, so we needed to come up with another way to store the extras long-term. We decided that hearty (and freezable) blueberry muffins would be the way to go. We can enjoy a few now and freeze the rest so we have them on hand whenever we need a quick breakfast treat.

Blueberry-Oatmeal Muffins by somethingwewhippedup.com

Blueberry-Oatmeal Muffins by somethingwewhippedup.com

We were inspired by an oatmeal muffin recipe from an old issue of the now-defunct Gourmet magazine (moment of silence please). It came from a reader whose mother apparently made these muffins in her home economics class in the 1940’s. The recipe asks you to soak the oats in buttermilk for an hour before you mix everything together, which is essential for the texture of the final product. Of course, we made a few changes as well, the biggest being the addition of blueberries. The result was a chewy, filling muffin with a touch of sweetness. I look forward to having these on hand in the freezer, I just wonder how long they’ll last.

Blueberry-Oatmeal Muffins

(Recipe adapted from Oatmeal Muffins, printed in the August 1995 issue of Gourmet)

Makes 1 dozen

  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, cubed
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg, lightly beaten
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon maple syrup
  • 2 cups fresh blueberries
  • 2 to 3 tablespoons turbinado sugar

1. In a large bowl, combine the oats and buttermilk. Place the butter in a small bowl and microwave until melted. Place on the counter and let sit, along with the oat mixture, for 1 hour.

2. Preheat oven to 400°F. Line a muffin pan with paper liners and set aside.

3. In a small bowl, sift together the flour, salt, baking powder and baking soda. Set aside.

4. Add the egg, brown sugar and maple syrup to the bowl with the oat mixture. Mix until combined. Add the dry ingredients to the wet ingredients in two batches, incorporating fully after each. Fold in the blueberries. Transfer batter to the prepared muffin pan, filling each liner 3/4 of the way full. Top each with a sprinkle of turbinado sugar. Bake for 15 minutes or until a tester inserted into the center comes out clean. Remove to a cooling rack.

SWWU Tip 1: Want to freeze these? Let cool completely then wrap each with plastic wrap. Place wrapped muffins in a zip-top bag and freeze. To thaw, remove from freezer and leave on counter or in fridge overnight or microwave at half power for 20 seconds. 

SWWU Tip 2: Want more delicious recipes that use oats? Check out these Bourbon-Apple Oatmeal Cookies or these Banana-Oatmeal Chocolate Chip Cookies. I dare you not to love them!

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Treats for Your Cookie Jar (and You)

Chocolate and banana happens to be one of my all-time favorite flavor combinations. On ice cream, in muffins or breakfast breads—it’s all good! One place I hadn’t tried this combo was in a cookie though. I started out wanting just a banana chocolate chip cookie, but thought the texture might be a bit off. It turns out that some hearty oats is just what this idea needed to come to life. The cookies below are nice and chewy with bits of chocolate and rolled oats throughout. The banana adds a subtle sweetness and familiar flavor that I bet you’ll love. Enjoy!

Banana-Oatmeal Chocolate Chip Cookies by somethingwewhippedup.com

Banana-Oatmeal Chocolate Chip Cookies by somethingwewhippedup.com

Banana-Oatmeal Chocolate Chip Cookies

Makes about 3 dozen

  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 1/2 cup sugar
  • 1/2 cup tightly packed dark brown sugar
  • 1 egg
  • 1/2 cup mashed ripe banana (about 1 banana)
  • 1 tablespoon vanilla extract (check out our homemade vanilla extract recipe)
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1 cup semi-sweet chocolate chips

1. In a large bowl or in a stand mixer, cream together the butter, sugar and brown sugar. Mix for 2 to 3 minutes until fluffy. Add in the egg and mix to combine. Mix in the mashed banana and vanilla extract; set aside.

2. In a medium bowl, combine the flour, baking soda, salt and cinnamon. Add dry ingredients to the wet in two batches, mixing until completely combined each time.

3. Fold in the oats and chocolate chips until well combined. Chill dough for 30 minutes.

4. Preheat oven to 350°F. Spoon dough onto a parchment paper-lined baking sheet in 1 1/2 teaspoonful scoops. Space cookies at least 2.5-inches apart. Bake for 9 to 11 minutes or until almost set in the middle. Remove from oven and let cool on baking sheet for 1 to 2 minutes, then carefully transfer to a wire rack to cool completely. Store in an airtight container.

SWWU Tip 1: Bananas going bad? When they start to turn, stash them in your freezer. We always have a few on hand. To defrost, just move to the fridge the day before you want to use them. They’re great for smoothies, banana bread, and of course, these cookies.

SWWU Tip 2: Try adding half a cup of walnut or almond pieces to this recipe. A bit of crunch could be a nice addition. (Someone in this house is allergic to nuts, so I wasn’t able to try this tip out though, I’m sure it’s delightful!).

SWWU Tip 3: Sandwich two of these around a scoop of ice cream (chocolate, vanilla, cinnamon—whatever you like) for a special treat.

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