Buttermilk Oatmeal Berry Muffins

Blueberry season will soon be here again.  I still have a few quart size bags in my freezer.  I love them!  They are such an easy little berry to use in so many things.  As I made these this morning, my 3 year old granddaughter came for a visit.  She walked in and said " Oooh!  Whatcha making Nina?"  I lifted her onto the counter top so she could watch as I put in each ingredient.  Oh my goodness how I love having another grandchild  who can share the joys of baking with me!  After they were done, she, along with her little brother helped eat several of them.  They were wonderful with my morning coffee!
           

Buttermilk-Oatmeal Berry Muffins

I use the Saco Buttermilk powder but you can add 1 TBSP of lemon juice or vinegar to a cup of milk and let it stand for 10 minutes, and you have a wonderful and easy substitute. I didn't use the walnuts because my daughter is allergic but I'm sure they would be wonderful! I use frozen blueberries but you can use any berries that you choose.

1 1/8 cups Old Fashioned Oatmeal 1 cup buttermilk 1 Tbsp vanilla extract 1 cup flour, all purpose 1 Tbsp baking powder 1 tsp salt 1 tsp cinnamon 1/2 tsp baking soda 1/2 tsp nutmeg 1 egg 3/4 cup light brown sugar 1/4 cup butter, softened 1 1/3 cup blueberries

1 Generously butter ( I use PAM) 18 standard size muffin tins. Place on rack in center of oven . Preheat oven to 400 degrees. I did not do this. I just put the batter into cold muffin tins. 2 Blend oats, buttermilk and vanilla in a medium bowl; set aside. 3 Combine egg, and brown sugar in a large mixing bowl (I used my KitchenAid mixer) and blend well. 4 Add butter and beat for 1 minute. 5 Add buttermilk mixture and blend well, 6 Add dry ingredients and blend until flour is just incorporated; do not over mix. 7 Fold in berries. ( Since my berries are frozen I don't have to be too careful because they aren't as delicate as thawed berries) 8 Fill muffin tins 1/2 full dividing the batter equally among the 18 tins. 9 Bake until muffins are lightly browned, about 15 to 20 min. Turn out onto rack to cool.

Servings: 18

Nutrition Facts Serving size: 1/18 of a recipe (2.1 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 118.74 Calories From Fat (24%) 28.96 % Daily Value Total Fat 3.29g 5% Saturated Fat 1.86g 9% Cholesterol 12.32mg 4% Sodium 275.3mg 11% Potassium 71.04mg 2% Total Carbohydrates 20.33g 7% Fiber 1.05g 4% Sugar 10.76g Protein 2.1g 4%

Berry Coffee Cake Recipe

Blueberries, peaches, plums, cantaloupe, cherries, corn on the cob, fresh picked tomatoes.....OH MY!  I love summer time fruits and veggies.  So far I've picked around 27+ lbs of blueberries.  We love to eat them in steel cut oats all year long.  They freeze so well!  There are tons of great recipes for all of the fruits and berries.  Below I've listed just one.  I made it the other day and it was delicious.  Especially when it was still warm from the oven.  I gave some away to my parents.  We had company for dinner the next day and I topped each piece with some whipped cream and sliced fresh peaches.  Yum! Berry Coffee Cake

From Especially Berries Cookbook, pg. 63

1/2 cup butter or margarine, softened 1 cup sugar 2 egg ( Egglands Best) 2 cups flour, all purpose 1 tsp baking powder 1/2 tsp baking soda 8 oz sour cream, low fat 1 tsp vanilla extract 1 cup frozen or fresh blueberries 1 Tbsp sugar 1 tsp cinnamon 1/4 cup chopped pecans( optional)

1 Cream butter until and fluffy. Gradually add 1 cup sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. 2 Combine flour, baking powder and soda; gradually add to creamed mixture, mixing until blended. Stir in sour cream and vanilla. 3 Spoon half of batter into a greased and floured 10" Bundt pan; sprinkle with berries, sugar and cinnamon ( and pecans if desired). 4 Top with remaining batter. Bake at 350degrees for 45 to 50 min. Cool in pan for 10 min. ; remove from pan and let cool completely on wire rack. Sprinkle with powdered sugar if desired.

Servings: 12

Nutrition Facts Serving size: 1/12 of a recipe (3.4 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 267.14 Calories From Fat (39%) 103.89 % Daily Value Total Fat 11.72g 18% Saturated Fat 6.35g 32% Cholesterol 44.06mg 15% Sodium 112.22mg 5% Potassium 26.47mg <1% Total Carbohydrates 37.16g 12% Fiber 1.15g 5% Sugar 19.24g Protein 3.69g 7%