Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! Recipe makes 12 muffins.
Preheat oven to 400°F. Spray or grease 12 standard-sized muffin cups (or fill with paper liners). Silicon muffin liners can be used, as well.
Place rolled oats and buttermilk in a large mixing bowl; stir to combine. Set bowl aside; let oats "soak" in buttermilk for 1 hour. Oats will absorb most of the buttermilk during this time.
In a SEPARATE bowl, stir together flour, baking powder, baking soda, cinnamon, salt and brown sugar. Set bowl aside.
After oats have soaked for 1 hour, add egg and melted (but cooled) shortening to oats. Stir, only until ingredients are just combined. Add flour mixture; stir until it becomes a thick batter. Gently fold blueberries into the batter.
Fill 12 muffin cups about half full, dividing batter evenly. Bake at 400°F for 18-20 minutes on middle rack. When done, muffins will be golden brown. and toothpick inserted into the top should come out clean (no batter). Let muffins rest 3-4 minutes; transfer from pan to a wire rack (placed on top of paper towels or wax paper) to finish cooling.
While muffins cool, make a thin glaze by combining powdered sugar and water in a small bowl. Too thick? Add water? Too thin? Add powdered sugar. When muffins are completely cooled, use a pastry brush to "paint" muffin tops with glaze. Let glaze firm up, then serve and enjoy!
Blueberry Oat Muffins https://www.thegratefulgirlcooks.com/blueberry-oat-muffins/