Adapted from King Arthur
- 1/2 cup (113g) water
- 3/4 cup (90g) oat bran
- 1 1/4 cups (283g) buttermilk
- 1/3 cup (67g) olive oil
- 1 large egg
- 1/2 cup (99g) granulated sugar (or brown sugar)
- 3 tablespoons brown sugar (optional)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- *1 cups (120g) all-purpose Flour (50g of this I use whole wheat flour)
- *If cooking muffins without overnight soak, increase flour to 1 1/4 cups (150g)
- 1 cup fresh or frozen blueberries
- When ready to bake the next morning, set an oven rack into the center position and preheat oven to 375°F.
- Prepare muffin pan: Use nonstick parchment liners, regular muffin liners sprayed with cooking oil, or greased muffin cups.
- In a large mixing bowl, mix oat bran and water.
- Add the oil, egg, sugar, baking soda, baking powder, and salt. Mix well.
- Add the flour; mix until just combined.
- Fold in the blueberries.
- Scoop batter evenly into prepared muffin cups.
- Bake for 20 to 25 minutes, until a tester inserted in the center comes out few moist crumbs attached.
- Remove from the oven, cool for 10 minutes, then remove muffins and place on a rack until completely cooled.
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