The Dairy Farmers of Canada puts out this awesome milk calendar every year with some positively delicious recipes. I’m 99% sure that this recipe came from a milk calendar quite a few years ago. It is so tasty and one of my favourite muffin recipes. The muffins are super moist, and if you heat them up a little bit and melting some margarine on them before eating them… mmm, it’s like heaven.

Ingredients
1 cup oats
1 cup buttermilk
1 cup all purpose flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
3/4 cup lightly packed brown sugar
1 egg, beaten
1/4 cup melted butter or margarine
1 cup blueberries

Directions
Combine oats and buttermilk in small bowl. Let stand. Combine flour, baking powder, soda, salt and brown sugar. Stir well to blend. Add egg and melted butter to oat mixture. Mix well. Add oat mixture all at once to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill well-greased muffin cups 3/4 full. Bake at 400F for 15-20 minutes. Makes 1 dozen muffins.

Notes from Courtney
If you use frozen blueberries, make sure you rinse, thaw and drain blueberries first – unless you want purple muffins. Also, if you don’t have buttermilk, substitute regular milk and a tablespoon of vinegar.

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