We made this recipe twice in two days. Yes, it's that good. Not too sweet, great texture. (Also it can be made gluten-free by using Measure for Measure flour and certified oats, in a gluten-free kitchen.)
Flax milk works great. I haven't tried oat milk in this recipe because I've run into trouble with the chemistry of oat milk in breads.
Yield: 24 muffins (or two 9x4 quick breads). (You'll definitely want so many -- store the extras in the freezer for later in the week.)
| Ingredients | Step |
|---|---|
| Preheat oven to 350 degrees. | |
| Grease 24 muffin cups, or use liners. (Liners are easier but you'll lose more muffin to them.) | |
| 270 g oats | Grind in food processor to create flour. |
| 270 g (3 c.) oat flour 240 g (2 c.) AP flour 300 g (1½ c.) sugar 4 t. baking powder 1½ t. salt 1 t. cinnamon |
Whisk dry ingredients together. |
| 1½ c. milk, cold 6 eggs, room temperature ⅔ c. oil 2 t. vanilla |
Whisk wet ingredients together. |
| 4 T. oats 2 T. sugar ½ t. cinnamon |
Stir topping together. |
| Pour liquid into dry. Stir until there are still dry streaks. | |
| 1½ c. blueberries (8-10 oz. by weight) | Fold in until just combined. |
| Spoon level ¼ cups into each muffin well. | |
| Sprinkle topping evenly over the muffins. | |
| Bake until toothpick test comes clean (lightly golden tops, perhaps 23-25 minutes). | |
| Cool on wire rack once cool enough to handle. |
Source: Jonathan Brasil at King Arthur