Oatmeal Buttermilk Muffins (with endless mix-ins options)

The batter of these seem a little too runny so I have been adding a little extra flour.  I think I just need to let the oatmeal soak longer, or trust that the oatmeal will soak up the extra liquid while baking. The cinnamon and sugar sprinkled on top before baking is a must!  I forgot it last time and they just weren't as good. I always double this recipe.


Oatmeal Buttermilk Muffins

1 cup old-fashioned oats
1 cup buttermilk (or 1 cup milk + 2 Tbsp. white vinegar)
1 egg
1/2 cup brown sugar
1 cup whole wheat flour 
1/2 heaping teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup oil
2/3 cup blueberries or walnuts and craisins 
  cinnamon and sugar to sprinkle on top to give a bit of crunchy sweetness

Soak the oatmeal in the buttermilk in a large bowl for 20 minutes. Preheat oven to 400 degrees and grease a 12 muffin pan. Add the egg and sugar to the bowl and whisk until combined. Add flour, salt, cinnamon, baking soda and baking powder and gently mix. Stir in oil until well combined (being careful not to over mix). Gently mix in fresh blueberries (about 1 cup) or other desired ingredients. Bake for 15 minutes. Makes about 12 regular sized muffins.

http://elizabethbryant.blogspot.com/2014/08/oatmeal-buttermilk-muffins-with-endless.html