Remember the honey-oatmeal muffin recipe that first appeared on this blog in January of 2011? And then the updated non-dairy recipe from May of this year? Well, today’s recipe is a new variation on our family classic.
This version came into being during a visit with my daughter in July. Blueberries were really cheap at the grocery store, so we bought quite a few. More than we could eat before they went bad. So I added them to the muffins she asked me to make. Along with some lemon zest, which made them absolutely delicious.
Below is the non-dairy version. Just switch the soured rice milk to buttermilk if you aren’t concerned about being dairy free.
1 egg, beaten 1/3 cup vegetable oil
1/3 cup honey 1 cup soured rice milk*
1 3/4 cup whole wheat flour 1/2 teaspoon salt
1 cup oatmeal 1/2 teaspoon baking soda
1 teaspoon baking powder 2 teaspoons lemon zest
1/4 cup ground flax seed 1 cup fresh blueberries
Preheat oven to 350 degrees. In a medium bowl combine beaten egg, oil, sour rice milk, honey, and lemon zest. Stir. Mix the dry ingredients together and add to liquid mixture. Stir by hand until dry ingredients are moistened, but batter is still lumpy. Carefully fold in blueberries.
Line muffin pan with muffin papers. Spoon batter into cups until they are ¾ full. Bake for 20 – 25 minutes until the edges turn golden brown. Do not over bake! Serve them warm. Or let them cool and store in gallon freezer bags. Makes one dozen.
*Sour rice milk by putting 2 tablespoons of lemon juice in a 1 cup measure. Fill to 1 cup mark with rice milk and let sit at least 15 minutes before using.