Lemon-Blueberry Oatmeal Muffins and WIPBD

by Jacqueline Church on February 9, 2013 · 4 comments

WIPBD. Weather-induced Panic-Baking Disorder. I think it should be considered for the next edition of the DSM. Luckily I’ve done a superb job of surrounding myself with people willing to humour me and so I don’t really feel I’ve got a problem. I could stop anytime…really.

The impending “Blizzard of 2013″ got me cranked up about preparedness. I baked Golabki (“little doves” – cabbage leaves stuffed with mushrooms and spelt). I served them with farro, making an extra amount for leftovers. The next day I stuffed some of the remaining leaves with the leftover farro. Then I got some “Jersey Short Ribs” boneless short ribs and braised them to go with Golabki II dinner.

Since we had to stock up separately (I at Whole Foods, Doc at Julio’s) when we were finally both home, we decided to sample the new finds. He drove about 3/4 of the Commonwealth that day, so we really needed to unwind. Hey, at least we saved enough Armagnac for my foie terrine. While were sharing some with a friend, I made my “chex mix” but first had to make achiote oil.

You can see, I just keep rolling from one recipe into the next. In between, I made some soup for a sick friend. (See Penny Cherubino’s Boston Zest and this great post about making soup for a sick friend inspired by all the flu going around.) With my “Taking Stock” series in progress and my new stock pot, I knew I had some stock in the freezer, I had Magic Mineral Broth for my friend.

About those Muffins

I got it in my head that I wanted healthy, delicious oat muffins with lemon and blueberry. I made these dairy-free during the blizzard – we needed something to eat if the power goes out, right? Silly, I thought, then the satellite went out and when it came back on the weather team announced that the entire town of Quincy was without power.

Clearly, I’d better get baking. So far all we had to live on was chex mix and booze.

These muffins popped into my head, or at least the combination did. I wanted a somewhat light muffin, built on oats, flavored with Meyer Lemon and dotted with blueberries. I found an oatmeal muffin recipe on Epicurious that had almost two hundred comments including many saying you could reduce the butter by half, the sugar by half and many that said they were perfect as they were. Others replaced butter with applesauce, the buttermilk with yogurt…clearly this was a flexible recipe!

Lemon Blueberry Oatmeal muffins

Lemon-blueberry Oatmeal Muffins 

I replaced AP flour with whole grain flours, replaced the buttermilk with soy milk. Added heart-healthy flax. Reduced the sugar and the butter. The result is a light but hearty whole grain muffins flecked with lemon and blueberry. You could use regular buttermilk and butter if you like. Streusel topping is optional but adds a sweet and crunchy top to a not-so-sweet muffin.

Preheat oven to 400°F. Line 1/2-cup muffin tins.

Ingredients: 

1. Soak oats in a large bowl:

  • 1 cup old-fashioned rolled oats (+ 1/4 C for streusel topping)
  • 1 cup buttermilk (or 1 C soy milk + 1 TBSP vinegar)
  • Add zest of one lemon, and 1 TBSP juice

2. Make streusel topping:

  • 1/4 cup firmly packed light brown sugar mixed with 1/4 C oats, 1/4 C whole meal flour, cut in 4 TBSB veg butter with fork or fingers)

4. Mix wet ingredients:

  • 4 TBSP mix of veg “butter” and Nutiva coconut oil, melted and cooled
  • 1 TBSP ground golden flax
  • 1 large egg, beaten lightly
  • 1 tsp vanilla (love the Madecasse brand)

5. Mix dry ingredients:

  • 1/2 C whole wheat pastry flour
  • 1/2 C wholemeal flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 scant tsp cinnamon

6. Prep fruit

  • 3/4 cup blueberries (if frozen, take a TBSP of flour from the amount above to toss the blueberries – this will help keep them from sinking in the muffins) You could also sub 1/4 dried cherries or currants or craisins. No need to coat dried fruit.

Directions: 

  1. Add wet ingredients to oats. Mix.
  2. Add dry ingredients to wet. Mix lightly, just to combine.
  3. Fold in fruit.
  4. Divide batter evenly among prepared muffin tins.
  5. Sprinkle streusel topping across tops of muffins.
  6. Bake muffins in middle of oven until golden and a tester comes out clean, about 15 minutes.

Lemon Blueberry Oatmeal Muffin

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