I usually double this recipe and get about 18 or 20 muffins.
- Carbohydrate 652.99085 g
- Cholesterol 343.3125 mg
- Fat 72.449725 g
- Fiber 37.2601991647184 g
- Protein 69.375775 g
- Saturated Fat 35.14508 g
- Serving Size 1 1 Dozen (1252g)
- Sodium 1754.128 mg
- Sugar 615.730650835282 g
- Trans Fat 8.569735 g
- Calories 3426 calories
Step-by-step
- Combine oats and buttermilk in a bowl & let stand while you get everything else ready.
- Preheat oven to 400F. Combine flours, baking powder, baking soda, salt and brown sugar in another bowl and stir well to blend - make sure brown sugar lumps are broken up.
- Add egg and melted butter to oat mixture and stir.
- Add oat mixture all at once to dry ingredients and stir until all ingredients are moistened.
- Gently fold in blueberries.
- Fill well-greased muffin cups full. Bake for 15-22 minutes or until top springs back when lightly touched.
Soaking the Oats
Unlike standard bakery muffins that rely entirely on refined flour for structure, this formula incorporates quick oats. Soaking those oats in buttermilk for fifteen minutes hydrates the starch granules before they enter the oven. Acid from the buttermilk also begins breaking down the oat proteins, yielding a tender crumb rather than a chewy texture.
Managing the Batter
Overmixing develops excess gluten networks, resulting in dense, rubbery baked goods. Combine the wet and dry components just until flour streaks disappear. Fold frozen or fresh berries in last with a rubber spatula to prevent the pigment from staining the entire batter grey. Distribute the thick mixture evenly into a standard twelve-cup metal tin coated thoroughly with fat.
Baking Dynamics
Baking at a higher temperature of 400 degrees Fahrenheit creates rapid initial steam expansion within the batter. That thermal shock forces the muffins to rise vertically before the structure sets. Monitor the exterior closely after fifteen minutes, removing the tin when the tops spring back instantly under light fingertip pressure.
