For the past few months I have been making muffins on Sunday mornings. There are few things I do with much regularity, but this is one ritual I have come to relish. My job entails creating those funny things called ‘Powerpoint decks’ so I appreciate making something tangible each weekend, and enjoying it for days thereafter. Today I used a buttermilk and oat recipe that I have been eyeing, and threw in some blueberries and sanding sugar on top.

Blueberry Buttermilk Oatmeal Muffins
(adapted from Gourmet)

Ingredients:
1 cup old-fashioned rolled oats
1 cup buttermilk
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup fresh or frozen blueberries
4 tablespoons white sanding sugar

Directions:
In a large bowl, combine oats and buttermilk and let stand for 1 hour.
Preheat oven to 375°F and butter or line twelve 1/2 cup muffin tins.
Add egg, sugar, butter, and vanilla to oat mixture, stirring until just combined.
In another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined.
Fold in blueberries.
Divide batter evenly among prepared muffin tins and sprinkle a generous pinch of sanding sugar on each muffin.
Bake in the middle rack of the oven until golden and a tester comes out clean, about 20 minutes.