- 1 cup rolled oats
- 1 cup sour cream
- 4 tablespoons butter
- 1/4 cup vegetable oil
- 2 large eggs, beaten
- 1/2 granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon lime zest
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup fresh or frozen blueberries
Directions:
Grease a muffin pan and set aside.
In a large bowl, mix together the sour cream and oats so that the latter will soften. Beat the eggs and set aside. Zest a table spoon of lime and set aside. Sift together the flour, baking soda, cinnamon, nutmeg, and salt and set aside.
Add the butter, oil, eggs, sugars, vanilla extract. and lime zest into the sour cream and oat mixture until thoroughly mixed. Then add the dry ingredients to the wet ingredient and mix until the batter just comes together. You don’t want to over work the batter as this will affect the muffin’s rising in the oven so it’s okay if it’s lumpy. Gently stir in the blueberries (if using frozen, do not thaw them first).
Divide the batter into the muffin pan and bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean. Best when served warm.
Myrtle's Note: I didn't feel like cleaning an extra pot, so I just used really softened butter. The only changes I made to the recipe was to rework the directions a bit to remind myself how to make them next time. They are not sweet at all, but full of oat flavor. I think they would be great for breakfast or an afternoon snack.
Yield: 12 muffins
Source: http://www.homesicktexan.com/2012/08/blueberry-lime-oatmeal-muffins.html
