When I was craving Lemon Poppyseed Muffins, I asked my grandma to see if she had a good recipe. Her recipe cabinet looks like this!
So, I just knew she would have something for me in that stash! Ask and you shall receive! She sent me this really cool "basic batter" page from a 1991 edition of Ladies Home Journal. It has 16 variations of muffins on one page! There are bran and corn ones, even oatmeal and plain types. I already had a Lemon Poppyseed Muffin mix in my cabinet but I will definitely try the homemade version from this sheet next time!
Here are the Oatmeal Blueberry ones and how to make them:
Oatmeal Blueberry Muffins
1/4 cup butter, melted
1 cup milk
1 large egg
2/3 cup old-fashioned oats
1 1/3 cup flour (I used 1 cup whole wheat and 1/3 cup all-purpose white.)
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup fresh or frozen blueberries, tossed with 1 Tablespoon flour
1 Tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 400 degrees. Grease twelve 2 1/2 inch muffin pan cups.
In a medium bowl, whisk together wet ingredients: melted butter, milk, egg, and oats. Let stand 10 minutes.
In a large bowl, combine dry ingredients: flour, sugar, baking powder, salt and nutmeg.
Stir wet ingredients into dry ingredients just until combined. Fold in the blueberries.
Spoon batter evenly into prepared muffin cups, filling each about 3/4 full.
Combine topping ingredients and sprinkle over muffins. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
Cool in pans on wire rack for 5 minutes. Remove from pans and serve warm. Or cool completely, wrap well and freeze up to 1 month. To reheat, loosely wrap each muffin in a paper towel and microwave for 15-20 seconds.