Ma K!s Buttermilk Bluberry Muffins

Now for one of my favorite foods growing up. My mom's famous blueberry muffins have recently been updated with our home ground oat flour treatment. Honestly I think it gives a nuttier, richer flavor to these already rich butter heavy muffins

Even better with more butter on the inside

I'm still experimenting on making these healthier. I ran out of butter the other day and made them with olive oil, which started smoking when cooked above it's smoke point at 400 degrees. Elizabeth likes substituting apple sauce for oil, so we'll give that a try too.

Buttermilk Blueberry Muffins
Buttered muffin pan, 2-1/2" diameter 12 medium, muffins*Preheated 400° oven.

• 1  cup sifted regular all-purpose flour
• 1  cup ground rolled oats
• 1/2  cup sugar   (I usually use less)
• 1  tablespoon baking powder
• 3/4  teaspoon salt
• 1/2  teaspoon baking soda
• 1  cup blueberries (frozen or fresh)
• 
  
• 1  egg, slightly beaten
• 1  cup buttermilk
• 1/4 cup (1/2 stick) butter, melted

Into a mixing bowl sift together flour, sugar, baking powder, salt and baking soda. Stir in oats.In a separate container Combine egg, buttermilk and butter.Stir blueberries into dry ingredients and make a well in the center.  
Add buttermilk mixture all at once to dry ingredients.  Stir until all dry particles aremoistened (20-25 strokes).  Spoon into muffin cups filling about 2/3full.  
Bake 20-25 minutes or until well browned.  Serve immediately.