Blueberry White Chocolate Chip Muffins

I followed the directions exactly from Simple Bites on How to Make the Best Muffins Ever and they were delicious! There are lots of fun suggestions for add-ins. I chose blueberries and white chocolate chips. Mmmm. It took longer than suggested for my muffins to bake - almost 25 minutes.

Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.

Makes 12 medium muffins

• 1 cup milk*
• 1 teaspoon white vinegar
• 1 cup rolled oats (not quick oats)
• 1 large egg, at room temperature
• ¼ cup dark brown sugar
• ½ cup butter, melted and cooled slightly
• 1 cup plus 2 Tablespoons all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/4 teaspoon nutmeg, freshly ground
• 1/2 teaspoon cinnamon, freshly ground
• ¾ cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen
  
• (see here for other ideas)

Combine milk, vinegar and oats in a large bowl and let stand one hour.

Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.

Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.

Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.

Sprinkle add-in and flavorings of your choice and combine muffin batter gently.

Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.

Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!

*You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.