Blueberry Oatmeal Muffins

I FEEL hugely accomplished. Mostly because I convinced a friend who never comes into Philadelphia to not only come into Philly, but also to eat here and to make muffins with me. And I also feel accomplished because we did indeed make the muffins, and I was able to have them as dessert last night and as breakfast today. Multi-function muffins! My favorite.

The muffin saga was nearly a farce. We decided what kind of muffins we wanted to make at Sansom Kabob, an Afghani place where we caught dinner, discussed being young college alums, and wondered at the state of a world that is re-imagining the Ninja Turtles as “more muscle, less attitude.” I remembered that I needed milk and butter, so we headed to the nearest Rite Aid to pick that up (Jeff insisted on whole milk for baking), and then it was time to make muffins! Et voilá–we got up to my kitchen and discovered that a) this particular recipe doesn’t call for milk, b) I already had butter, and c) I only had one egg.

Luckily, we only needed one egg. But we’d been considering making double the fun, and the single egg posed a problem. So we made do with what is becoming my joke of a muffin tray–it makes giant muffins, but oh! Too few of them.

After our shopping venture, I am now well-stocked with milk. However, I am eggless and my fridge is positively swimming in butter. Butter is my curse. I seem to always think I’m out of it and buy more, and it isn’t till I’m at home that I discover that, all along, I’ve been blessed with four untouched sticks. It’d be gross if it wasn’t so funny.

But I digress. The importance of last night being muffin night was that So You Think You Can Dance was having its first round of choreographed dances! The Top 20 were introduced en masse, and the show was on. Cat Deeley gets my vote every week, though I missed Nigel’s feathery Farrah Fawcett hair. Now that’s a do worthy of the hot tamale train.


Blueberry Oatmeal Muffins

  • 1 1/4 cups quick cooking oats
  • 1 cup all-purpose flour
  • 1/3 cup white sugar (if you like your muffins über-sweet, add more sugar)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup blueberries, rinsed and dried

Preheat oven to 425 degrees. Grease or line your muffin tray.

Combine oats, flour, sugar, baking powder and salt. Mix in milk, egg, vegetable oil. Mix until dry ingredients are moistened, then fold in blueberries. Fill muffin cups 2/3 full and bake at 425 F for 20 to 25 minutes. Enjoy alone, or with butter!


PS: Thanks to our guest photographer!