Not just ANY overnight oat muffins… but overnight oat blueberry muffins WITH BUTTERMILK! I’m down to 2 Tbsp
left in the quart (I know you might not understand my issue with leftover dairy products and the race against the expiration date). Phew!
Google came through again – with an incredible recipe from Claire @ Cooking Is Medicine
. It fit what I was looking for – a low-fat muffin that utilized my leftover buttermilk – and the bonus was that it uses overnight oats! If that isn’t a sign that this recipe was meant for my blog, nothing is. Oh, and I can tell just
from her name that she’s obviously a genius.
The recipe calls for dried blueberries, which I actually had a bag of in my pantry. My mother purchased them for me during my sugar-free Lent, without noticing on the package that they were sweetened. This gave me the perfect reason to use them, but I’m sure fresh or unsweetened berries would work perfectly, too.
I combined the oats with buttermilk and left in the fridge overnight, although Claire said it wasn’t necessary. Here is the complete recipe (with my changes):
Overnight Oat Buttermilk Blueberry Muffins
1 cup regular oats
2 cups low-fat buttermilk
1 cup whole wheat flour
2/3 cup white flour
1/4 cup dark brown sugar
1/4 cup Splenda blend
1 tablespoon vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 Tbsp ground flax (used as an egg substitute)
6 Tbsp + water as needed
2/3 cup dried blueberries (mine were sweetened)
1) Combine oats and buttermilk in a medium bowl, cover and refrigerate overnight.
2) Preheat oven to 350 degrees.
3) Make flax eggs by combining ground flax with 6 Tbsp HOT water
3) Add all remaining ingredients into a large bowl and stir in buttermilk/oats. Stir WELL, not just until mixed – make sure it is a homogenous mixture. This goes against everything I learned about muffin making, but I think the food science is different due to the oats.
4) Add water as needed to make the mixture scoop-able (I added about 1/4 cup of water).
5) Fold in blueberries or other mix in of your choice.
6) Spoon 1/2 cup into sprayed muffin tin or cupcake liners and bake for 15-18 minutes, until muffins spring back from the center. Remove and cool on wire rack.
The Cooking Is Medicine recipe yielded 24 muffins, but mine gave an even dozen. I’m a generous scooper.
Approximate nutrition: 160 calories, 2.5 g fat, 30g carbohydrates, 10g sugar, 5g protein
The last picture shows how moist and cake-like the texture is – can’t see any oats, can you? Of course I had to eat the other half. Just for the sake of the photo. Just to help you understand.
What do you think of the bigger pictures? I usually reduce them by 20%. I can’t decide.
I was so pleased with the texture of these muffins. They were not overly chewy, as some whole wheat recipes can be, but they had a nice moist texture and rich flavor. The oats were undetectable (other than the flavor) which I wasn’t expecting. I think adding a little lemon juice and zest to this recipe would have put them over the top!
Thanks to the gorgeous Janetha for the link lovin’ of my waffle recipe. Check out her blog if you don’t already!
GOOD LUCK to all those participating in the Pittsburgh Marathon and Half Marathon this weekend (like Nikki @ Antos Does Life
)! It’s supposed to rain, but I’m sure they’ll still get a great crowd – it’s sold out this year!
Two of my very best friends (and bridesmaids!) are coming in to town this weekend; I’m so excited to see them!