Blueberry Oat Muffin Tops for a Happy Thanksgiving

While I am waiting for our guests to come in for breakfast, I decided to invite you into the Americus Garden Inn kitchen for a peek at today's muffins - Blueberry Oat Muffin Tops What can be better than the slightly crispy top of a freshly baked muffin?
These are really easy to make, even if you don't have a muffin top pan. The recipe makes 12 muffin tops or 6 regular muffins.

The recipe is at the bottom of this post. Here is the pictorial version of exactly how I made these muffins. Combine the oats and the orange juice to allow the oats to absorb the juice. Let it sit at least 5 minutes. (I usually do this step the night before).

Preheat the oven to 400 degrees so it will be ready when you are.
In a small bowl, crack 1 egg
add 1/4 cup of oil
and whisk until combined.

Add the oat mixture
Mix until combined.
Measure dry ingredients into a sifter or wire strainer.
Using a whisk, sift to ensure there are no lumps.
This is what the dry ingredients should look like after sifting.
You don't have to sift, but I always do.In a small bowl, mix the topping ingredients - 1 TBS sugar and 1/8 tsp cinnamon. If you have cinnamon sugar already mixed, feel free to use it.
This is the pan I use for muffin tops. I found it online a long time ago. It was really for some kind of special cookies, but, I remembered the Seinfeld episode about muffin tops and thought this pan might make the perfect muffin tops. I was right!
I sprayed the pan with PAM. Of course, you could use shortening or butter if you prefer.
Once the pan is ready and the oven is up to proper temperature, it's time to mix the blueberries into the flour mixture. I buy blueberries from Koinonia Farm, here in Americus, when they are in season. I wash them, dry them thoroughly, and freeze them for future use. If you didn't know, Koinonia Farm is the birthplace of Habitat for Humanity International. And, if you have been looking for a great holiday gift, Koinonia makes the most incredible fair trade chocolates. Anyway, back to the muffins.
Mix the blueberries into the flour gently. You want them slightly coated with flour.

Remember the egg, oil and oat mixture?

Add that to the blueberry flour mixture and mix gently. You don't want purple muffins, do you?

Mix just until combined.

Spoon the batter into the prepared pan, either 12 muffin tops or 6 regular muffins.

Sprinkle each one with some of the cinnamon sugar.

Bake at 400 degrees for about 13 minutes (18 - 22 minutes for regular muffins)

Test for doneness with the toothpick test - if it comes out clean, they are done.

Cool in the pan for about 5 minutes on a wire rack, then remove from the pan to the wire rack.

Here are 2 muffin tops ready to be enjoyed.

Wish you were here to be my taste-tester. Don't they look delicious?

Here is the recipe:




Blueberry Oat Muffin Recipe

1/4 cup oats

1/4 cup orange juice

1 egg

1/4 cup oil
1/2 cup all purpose flour

1/4 cup whole wheat flour

1/4 cup sugar

1/2 tsp baking powder

1/4 tsp salt

1/8 tsp baking soda
1/8 tsp cinnamon

1/2 cup blueberries, frozen or fresh

Topping:

1 TBS sugar

1/8 tsp cinnamon

1. Preheat oven to 400 degrees. Combine oats and orange juice in a small bowl. Let stand 5 minutes.
2. Combine egg and oil in a small bowl. Add to oat mixture. Stir until blended.
3. Combine flours, 1/4 cup sugar, baking powder, salt, baking soda and cinnamon in a medium bowl.
4. Spray muffin pan with PAM (12 muffin tops or 6 regular muffins)
5. In a small bowl, combine 1 TBS sugar with 1/8 tsp cinnamon for topping.
6. Add blueberries to dry ingredients. Mix carefully. Stir oat mixture into blueberry flour mix just until combined.
7. Spoon batter evenly into prepared pans. Sprinkle with cinnamon sugar.
8. Bake at 400 degrees for 13 minutes for muffin tops or 18 - 22 minutes for muffins (until toothpick comes out clean)
9. Cool 5 minutes. Remove to wire rack to cool.

Thank you for visiting the Americus Garden Inn blog on Thanksgiving Day 2010. Have a very happy day.