In my younger days I worked at the Sconset Cafe and Market on Nantucket Island. These Blueberry Muffins were a big seller in the market. I worked alongside the baker, Jaime, and every time I looked over a fresh tray of muffins was coming out of the oven. Delicious, although they didn’t do a lot for my waistline.
I’ve adapted the recipe to make it a little more healthy and reduced the sugar. My kids couldn’t tell the difference so you probably won’t.
I make my own oatmeal flour by simply blending up the small rolled organic oatmeal that you can buy in any of the large supermarkets.
| Ingredients | Method |
| 1 cup (100 gm) oatmeal flour 3/4 cup (100 gm) plain flour 1/2 cup (100 gm) caster sugar 1/2 tbsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup (200 ml) Soya or preferred milk 1 lge egg 1/4 cup (50 ml) sunflower oil 1 cup frozen berries | Sift dry ingredients Whisk wet ingredients Add wet to dry and gently mix Gently fold in the berries Place muffin cases into holders on a muffin tray Spoon mix evenly into muffin cases Bake at 190c for 20 minutes (check at 15 minutes and rotate tray if necessary) Cool on rack and enjoy.nd easily mashed and liquid is absorbed. Cool on rack and enjoy. |