True story. I’ve made these at least 18 divided by 3 times in the last few weeks of being home,
because I’m making up for year of not eating these sweet little blue things (if you’re just joining, I have been living in the Philippines where there are loads of divine mangoes but negative amounts of berries)
because I love crumbly toppings, and crumbly toppings love me back, and
because a muffin never made a bad bed-time snack. Discovery of the week.
So I made these, and then I made them again to tweak the recipe, and then I made them again just because I could. Such is my life in the summertime. ♥ Thanks to all those unofficial late morning test batches, I finally feel like these are just how I want them.
Speaking of late morning, will you send me hate mail if I tell you that I woke up at 11 am the other day? Ohhhhh my goodness. I have not slept that long since I was like, 17. It was that wonderful feeling of looking at the clock and realizing how many hours of sleep just entered my life, followed immediately by the confusing decision of whether to eat breakfast or lunch. When we were in the Philippines, I was honestly worried because I thought that maybe I had lost the ability to sleep soundly through the night. But these last few weeks have happily proven me wrong. A fluffy white comforter, a surviveable temperature, pure quiet (that’s a whisper-type), and a few blueberry muffs in my tum have made all the difference in the world for me.
But the muffins. I love how the final version turned out – sweet, but not too sweet, with those juicy little blueberries baked right into the middle and not sunken into the bottom. There’s a little hint of nutty flavor and a perfectly fluffy texture even with the bits of oats and flaxmeal in there.
I tried to get a picture of the little flecks of flaxmeal in there, and the buttermilk-soaked oats kind of just barely disappearing into the muffin, but it’s so subtle that you almost can’t really notice it until it’s in your mouth.
And then there’s the crumbs.
I honestly have a hard time imagining a muffin that I wouldn’t want crumbs on, and these are no exception. These particular crumbs were super fine and not overwhelming. You can hardly even call them crumbs, actually. Just a light little flour-butter-sugar dusting that works like some kind of muffin fairy dust.
And here they are! Baked, crumbed, and glazed.
I’m pretty sure this is me, too, because 5 batches later, I have become a blueberry muffin.
I know I say this all the time so you’re allowed to take me with a grain of salt: I LOVED these. That’s capital L-O-V-E-D.
Preheat the oven to 375 degrees. If you’re not using paper liners, grease a muffin tin with butter and dust it with flour, shaking off the excess. This makes it much easier to get the muffins out.
Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
Before adding the blueberries, scoop a spoonful of batter into each muffin tin. This provides a nice solid base and prevents the blueberries from sinking to the bottom of the muffins. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ’em pretty.
For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving.
I like these muffins best after they’re cooled because you can taste the nuttiness in the oats and flax more. They also hold their shape better when they’re cooled.