Blueberry & Oatmeal Muffins

These are sooooo good; it's the 2nd time I've made them. Another recipe from the Wanderings, found here. I've been using froxen blueberries, but since these are so cheap to make and I have plenty of all ingredients, I may try again with a mixed berry blend.

1 cup flour
¼ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup oats
1 cup milk
1 tbsp. vinegar
1 egg
½ cup brown sugar
½ cup oil
1 cup blueberries

1. Preheat the oven to 400F.
2. Whisk together flour, salt, baking powder and soda. Set aside. Combine the milk and the vinegar and let sit for 2-3 minutes. Put the oats and the milk mixture into the bowl of a food processor and let sit for a few minutes.
3. Process the mix a few times. Add the egg, sugar and oil. Process for 10 seconds.
4. Combine wet and dry without over mixing. Add the blueberries and stir to combine.
5. Spoon into muffin tins and bake for about 18 minutes.

The 1st time I made these I didn't use the food processor, as I didn't yet have one;) And the 2nd time, I forgot to add the egg, sugar & oil before I mixed the milk & oats mixture into the dry ingredients, so I ended up over-mixing when I put the egg, sugar & oil in with everything else. Both times they ended up great, just a different consistency. Hubs liked them the 2nd time around better, so it simply depends on what you like. Next time I may try adding some bran in with the mix, to make it a bit more healthy.

Muffins

2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup plain yogurt
2 large eggs
2 tablespoons melted unsalted butter
2 teaspoons grated lemon zest
1 cup fresh or thawed frozen blueberries or raspberries
1/2 cup whole milk

Preheat the oven to 350°F. Line a 12-muffin tin with 12 paper muffin-tin liners and set aside. Sift flour, sugar, baking powder, baking soda, and salt into a medium mixing bowl. In a large mixing bowl, whisk together the yogurt, eggs, butter, and lemon zest. Add the dry ingredients to the yogurt mixture and whisk just until combined, being careful not to overmix. Using a rubber spatula, gently fold the blueberries into the batter. Divide the batter evenly among the muffin cups and bake until puffed up and golden brown, 20 to 22 minutes. Remove the muffins from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack.