For this recipe, I started with a childhood favorite of mine called “Buried Treasure Muffins.” I normally make the batter without adding the “treasures” which would be fruit or jam, and then bake the muffins plain. However, as my kid does love blueberries, I simply added fresh blueberries to the batter before baking.

For this recipe, you’ll need quick oats, flour, sugar, salt, baking powder, eggs, oil, milk, “treasures,” a bowl, whisk, and muffin pan. If you are using fresh fruit, you’ll want to be sure to give the fruit a good rinse and set aside. This is also a good point to prepare your muffin pan and preheat your oven to 350 degrees Fahrenheit. I used a really large 24 hole tin that I had been given years ago, and lined it with paper muffin wrappers I’ve collected over the years.

Then, I started the batter by putting all my wet ingredients into the bowl and whisking them together. I added the dry ingredients, saving the baking powder for last. Finally, I added the blueberries. I did not measure the blueberries, just added until it felt right.

I scooped the batter into the prepared muffin tin. I did not have enough for all 24 holes, so I filled the remaining four holes with water to ensure an even bake. Then placed the pan into the oven to bake. After about 20 minutes, the muffins were ready to come out. I was looking for them to be golden on top, and for a toothpick to come out clean. Depending on your oven and the size of your muffin pan, it may take more or less than 20 minutes, so be sure to keep an eye on them.

1c. Flour, 1/2c. quick oats, 1/4c. sugar, 2tsps baking powder, 1/2 tsp. salt, 1 egg, 1/4 c. oil, 3/4c. milk. Bake at 35o degrees Fahrenheit for 20-25 minutes or until golden brown on top and a toothpick inserted comes out clean.