Blueberry Oatmeal Muffins

These blueberry oatmeal muffins are simple to make using honey rather than sugar.  I found this recipe on the Sally's Baking Addiction blog after seeing another recipe for Oatmeal Muffins.  

1 cup whole milk
1 cup rolled oats (not Quick oats)
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 salt
1/2 unsalted butter, melted and slightly cooled
1/2 cup honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup fresh blueberries

Combine milk and oats.  Set aside for 20 minutes so the oats puff up and soak up some moisture.  While the oats are soaking, melt and cool the butter.

Preheat oven to 425 degrees.  Spray a 12 count muffin pan or use liners.  I use the tulip liners.

Whisk the flour, baking powder, baking soda, cinnamon and salt together in a large bowl until combined.  Set aside.

Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined.  

Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats mixture and blueberries.  Fold everything together gently just until combined.

Using an ice cream scoop, divide the batter into the liners, filling them all the way to the top.  Add a few extra blueberries to the top of the muffin, if desired.

Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.

Cool on wire rack.