Blueberry Oat Muffins

I picked up a pint of blueberries on sale at the grocery store, and then two days later got more blueberries in my bag of produce from the farm co-op I joined, so I hunted through the recipe box, and found this. I was surprised that there was only one recipe for blueberry-anything in the whole box. I was also impressed to see a list of such wholesome ingredients, what with all the oleo and corn syrup called for in so many of the other recipes.

I like them. My daughter liked them enough to eat two. They definitely taste like health-food muffins... in a good way. Of course, with the whole wheat flour and oat bran, the consistency is not as light as with white flour, but they did rise nicely, and are not dense like some muffins I've tried. They also don't have the yucky baking soda aftertaste, a problem I've had with other homemade muffins.

Next time I make them, though, I'll use clover honey. I have a big jar of honey from southwestern France (miel de Gascogne, if anyone cares), which is much more pungent than honey here, and has a very rich, distinctive flavor. It's almost overpowering in this batch of muffins, so I'll be curious to taste the difference using local honey.

Oh, and I should have removed them from the muffin pan to a cooling rack right away - I loosened them all with a knife about 2 minutes after they came out of the oven, but when I tried to take one out a few minutes later, the bottoms of the muffins were re-stuck to the pan. I grabbed the knife and a cooling rack and saved most of them, but a few ended up mangled. Oh, well.

Blueberry Oat Muffins

2 eggs - beaten
1/4 cup vegetable oil
1/2 cup plus 2 tbsp honey
1/4 cup buttermilk
1-1/2 cups whole wheat flour (regular or pastry)
1/2 cup oat bran or oat flour
1-1/2 tsp baking powder
1/2 tsp soda
1/3 tsp salt
1 cup (6-oz container) blueberries

Beat together eggs, oil, honey & buttermilk. In another bowl, combine flour, oat bran, baking powder, soda & salt. Stir wet ingredients into dry and stir until just combined. Gently stir in blueberries.
Fill muffin cups 3/4 full (grease pan or use liners). Bake 20-25 minutes @ 350 degrees.
Makes 12 muffins.