These two recipes produce fantastic muffins — and both use buttermilk!, one of my favorite ingredients and the “after” in the title of this blog. The oatmeal blueberry are actually quite healthy, using whole wheat flour, oat bran and wheat germ or flaxseed meal. The rhubarb are super moist and tangy, topped with a crunchy sweet streusel.
Oatmeal Blueberry Muffins
2 1/3 cups quick-cooking oats
1 cup whole wheat flour
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons oat bran
2 tablespoons wheat germ or flaxseed meal
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 cup buttermilk
1/2 cup canola oil
1 large egg
1 teaspoon vanilla
1/3 cup boiling water
1 1/2 cups fresh or frozen blueberries
(1) Whisk dry ingredients in large bowl. Then, add buttermilk, oil, egg, and vanilla. Whisk all together.
(2) Stir in 1/3 cup boiling water and let stand for 5 minutes (to cook the oats a little bit).
(3) Fold in blueberries. Then, divide the batter between muffin cups.
(4) Bake at 375 for 20-28 minutes.
*Adapted from Tazzaria in Visalia, Calif., via Bon Appetit
Rhubarb Muffins with Streusel Topping
1 cup brown sugar
1/2 cup melted butter or oil
2 teaspoons vanilla
1 cup buttermilk
2 cups finely cut rhubarb
1/2 cups chopped walnuts
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Topping: 1 teaspoon melted butter, 1/2 cup sugar, 1 teaspoon cinnamon
(1) Combine sugar, melted butter, egg and vanilla and mix well in large bowl. In separate bowl, sift flour and baking powder.
(2) Stir the baking soda into the buttermilk in a small bowl or measuring cup.
(3) To the sugar/butter mix, alternate flour and buttermilk, stirring well. Then fold in rhubarb and nuts. Divide between muffin cups.
(4) Combine topping ingredients and sprinkle on top of muffins before baking at 350 for 20 minutes.
*An Aunt Mary Klehr family recipe from Jordan, Minn.