Poor and Hungry: Honey Bran Blueberry Muffins

I'm a sucker for blueberry muffins -- it reminds me of my childhood, and it's always been a comfort food of mine.  Moms taught me this trick when I was young that you can buy a huge bushel (basket?) of blueberries, fresh from the farmer's market/grocery store -- use them fresh for a while, and before they go bad, freeze them.  That way you get the benefit of fresh blueberries, and also get to use blueberries all year around.

I'm still using the blueberries I bought in season (summer) -- and last weekend I was having such a craving for some muffins!  Moms told me the simplest way to get a healthy and quick muffins is to use the Martha White mix, add some milk, blueberries, and in about 14 minutes you've got some stellar muffins.

..and she was right!

So Poor and Hungry presents Honey Bran Blueberry Muffins:

Follow the directions on the bag (which, btw cost less than $2), add a handful or two of frozen blueberries and cook for about 14 min or so.  I use silicone muffin "tins", which work great and are really easy to use.

And they were delicious.

Blueberries!

I love fresh blueberries! Ever since I was a kid, my mom used to make blueberry muffins with fresh blueberries.. and I've been hooked ever since. I found this recipe from The Kitchn, and modified it slightly.

Blueberry Oat Bread

Materials:
2 large handfuls of fresh blueberries, washed and dried
1 3/4 cup all-purpose flour
1/2 cup old-fashioned rolled oats -- this is the only kind you can use for the texture
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
2 eggs
1 cup 2% milk (they used buttermilk, but this is one ingredient I forgot.. but it worked this way too)
1 teaspoon vanilla

Method:

Pre-heat the oven to 325°. Grease one loaf pan.

Toss the berries with 1/4 cup of flour -- this will keep the berries from sinking in the batter.

In a large bowl, combine the remaining flour, oats, baking powder, salt, cinnamon, and nutmeg in a small bowl. In separate bowl, whisk together the sugar, eggs, buttermilk, and vanilla. Add the liquids to the dry ingredients and stir gently until you see no more dry flour. Fold the blueberries into the batter.

Pour the batter into the greased loaf pan and bake for about 60 minutes, rotating the pan partway through. The loaf is done when the top is puffed and dry, and when a toothpick inserted into the center of the cake comes out clean.

Let the loaf cool in the pan for 10 minutes before unmolding. Allow it to cool completely before slicing.

This recipe is super easy, and tastes delicious! It's even better in the morning with some peanut butter on it!