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Blueberry Oat Muffins
Recipe submitted by
Carole Miller
Washington, Va. (From Gourmet Magazine)
In a bowl toss 2 cups blueberries, picked over, with 2 tablespoons flour. In a blender or in a food processor fitted with the steel blade, grind 3/« cup oldfashioned oats (rolled oats) to a coarse powder, transfer the powder to a large bowl, and into the bowl sift together VA cups flour, 1 cup sugar, 2 teaspoons double-acting baking powder, and 1 teaspoon salt. Combine the mixture well. Add one stick C/2 cup) cold butter, cut into bits, and l‘/j tablespoons grated lemon rind, blend the mixture until it resembles meal, and add the blueberries. In another bowl combine two thirds cup milk and one egg, lightly beaten, add the mixture to the flour mixture, and stir the batter until it is just combined. In a small bowl combine l‘/j tablespoons sugar and 2 teaspoons cinnamon. Spoon the batter into buttered Vicup muffin tins, filling them two thirds full, sprinkle it with the cinnamon sugar and bake the muffins in a preheated hot over (400 degrees) for 20 to 25 minutes, or until they are puffed and golden. Serve the muffins with butter. Makes about 16 muffins. (Two cans of blueberries may replace fresh berries.)
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