With so much elaborate cooking for the holidays it can be a relief to have simple recipes on your roster. And I personally like to avoid any breakfast recipes that require a food processor or a stand mixer. Who wants to deal with all that whizzing and whirring and clutter first thing in the morning? About as non-fussy as a baked good can get, these Blueberry Maple Oatmeal Muffins from the "Cooking with Blueberries" feature of the July 1995 issue of Gourmet make for a hearty, subtly sweet breakfast for Christmas Eve morning, Christmas Day morning, Day After Christmas morning, or basically any morning all winter long.
Blueberry Maple Oatmeal Muffins
- 1 cup heavy cream
- 1 cup pure maple syrup
- 2 large eggs
- ½ cup firmly packed dark brown sugar
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 1 ½ cups old-fashioned rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups picked-over blueberries
- Preheat oven to 375 degrees F and generously butter eighteen ½ -cup muffin tins
- In a bowl whisk together cream, maple syrup, eggs, sugar and vanilla
- In another bowl whisk together flour, oats, baking powder, baking soda and salt and reserve ¼ cup
- Stir remaining flour mixture into cream mixture until just combined.
- In a bowl toss blueberries with reserved flour mixture and stir mixture into batter.
- Divide batter evenly among muffin tins and bake in middle of oven 20 to 25 minutes or until a tester comes out clean. Let muffins stand in tins 5 minutes and turn out onto a rack to cool completely. Makes 18 muffins.