Most of my recipes happen on a whim.
Despite my usual inclination to program all the things, there are very few occasions where I set out to create a dish with a clear and specific idea in mind. I’m talking premeditated planning, where a glimmer of creativity leads to a trip to the local grocery store and the purchasing of specific ingredients in order to execute that very same idea. My Pomegranate Citrus Salad was an exception. My Stuffed Artichoke Soup with Brown Rice and Asiago was another. Those recipes are few and far between though.
What typically happens is I poke my head in the fridge, the pantry, the dark corner of my basement or wherever I store food and see what’s a doing. Do I have an abundance of anything? Is something in danger of going bad? I explore all visual and mental avenues, root around, and wait for the ingredients to speak to me. Figuratively of course, although there was one squash I swear whispered something naughty. Given the character of gourds, I’m not surprised. In any event, my meals generally come together as a result of what my food tells me, which is certainly true of these muffins.
During a routine survey one evening, I realized I had a little bit of buttermilk leftover in the fridge, a handful of brown bananas sunning themselves on my counter, and a plethora of blueberries waiting to be eaten. So I did what anyone in my situation would do. I made muffins: Blueberry Banana Buttermilk Soaked Oat Muffins to be exact.
These gems are a mouthful in more ways than one. They are light and fluffy, and they are bursting with blueberries and banana-ey goodness. The extra protein boost from the Greek Yogurt coupled with the Buttermilk soaked oats help give them staying power, along with upping their nutritional value. We all know oats are wholesome, healthy and fantastic, although buttermilk tends to get a bad rap. Today I’m setting the record straight.
- Buttermilk has a high content of vitamin and minerals,
- is a good source of B12, which helps synthesize fat and amino acids,
- is considered a digestive aid,
- is generally safe for those who are lactose intolerant,
- contains probiotics, helping limit the bad bacteria in your gut,
- makes baked goods extra delicious and fluffy, and
- is lower in calories and fat than whole milk, by a wide margin.
Now I’d be remiss if I didn’t tell you the idea for soaking my oats in buttermilk came from my girl Kirsten over at Farm Fresh Feasts. She is a culinary genius whose recipes speak to me almost as much as the food in my kitchen. As a result of her tutelage, I use buttermilk soaked oats in almost all of my muffins because it makes them delicious, while increasing their nutritional goodness. Essentially, these Blueberry Banana Buttermilk Soaked Oat Muffins are healthy muffins you can feel good about eating. Talk about a bonus. Now pass me another delicious morsel please.
- 1 cup Buttermilk
- 1 cup Rolled Oats
- 1 cup Banana, mashed (approximately 2 small bananas)
- 1 tsp. Vanilla Extract
- 1 large Egg
- 1/4 cup Brown Sugar, packed
- 1/4 cup Plain Greek Yogurt
- 1 cup Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- 1/2 cup or more of Blueberries
- Combine the first four ingredients, from the buttermilk through to the vanilla, in a bowl on the counter. Stir well. Cover. Leave on the counter for at least an hour or up to ten hours (overnight).
- When you are ready to bake, preheat the oven to 400 degrees. Grease a 12 cup muffin pan.
- Add the egg, brown sugar, and Greek yogurt to the bowl of oats, buttermilk, banana and vanilla. Stir well.
- Add in the rest of the dry ingredients. Stir until combined. Gently fold in the blueberries.
- Spoon the muffin mixture into the muffin pan in twelve equal portions.
- Bake 18 - 20 minutes, until just starting to brown on top. Cool 5 minutes in pan, then put onto a cooling rack to finish.
- Store cooled muffins in an airtight container in the fridge.
- Reheat in microwave for 15 seconds.
I love to add a bit of muffin to my chocolate chips. Hehehe. But I could make an exception for these bad boys. They look great! I’ve never bought buttermilk ever in my whole 37 years of existence but I’ve done that thing with vinegar and milk to use in recipes. Works great.
Suzy recently posted…Blended Family Friday: The Point of No Return
You and the Hubby think alike. He could eat chocolate for days.
I’ve used that trick too and it does work like a charm. I’ve even used almond milk in a pinch in these, although nothing quite beats buttermilk.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
I love your muffin pan. I always see pretty ones and think about buying them but then I never do….I am also not one to plan out a recipe in advance and usually make it all up as I go along. Lately I love baking with greek yogurt.
meredith @ The Cookie ChRUNicles recently posted…February LOVE
I can see you being a recipe as you go kind of girl. A little of this, a pinch of that. Greek yogurt is a really good substitute in baking for lots of things. I’ve even used in pancake batter before with a lot of success.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
Random throw together creations are sometimes the best!! Except for my waffles…those are not the best. Those are quite the opposite. These look DELICIOUS though and I want five, along with the rest of your neighbors salted caramel cookies please. Vegan morals OUT THE WINDOW.
Brittany recently posted…NO MORE CATS
Vegan morals out the window…I am pleased I have that effect on you, although I did just make a decadent chocolatey treat which just so happens to be vegan. You’re gonna love it.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
I use buttermilk in my baked goods on occasion, but usually it’s the “regular milk and lemon juice” approach because buttermilk isn’t something I keep on hand on a regular basis. Greek yogurt is the love of my life when it comes to baked goods, though. And while I’m going to have to go with chocolate chips as my absolute favourite addition to muffins, blueberries definitely come a close second. I actually just bought a couple bags of frozen berries to use in baking later this month, but I have a feeling they won’t last since I’ve been picking away at them randomly throughout the day.
Amanda @ .running with spoons. recently posted…. 14 healthier chocolate desserts that will make you weak in the knees .
My kitchen is not always stocked with buttermilk either, but when it’s around, it’s bake all the muffins time. 🙂 I’ve actually taken to freezing one cup of buttermilk mixed with one cup of oats for the sole purpose of being able to make these muffins anytime. It’s a lovely thing to have in your freezer.
Fruit doesn’t last long around here either. I could eat pints for a snack.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
I did not know that about buttermilk!
These look amazing….
caren recently posted…Lemon Chia Protein Pancakes
Pretty interesting info about buttermilk. The word butter makes people think it’s actually less healthy when the opposite holds true.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
Ok now that’s something I ain’t nevah heard of before! Looks awesome, thanks for sharing!!
Kirtley Freckleton @ The Gist of Fit recently posted…The Dangers of Giving up Meat – Part Two: Carnivore? Herbivore? Omnivore? Scavenger.
You’re welcome. Thanks for stopping by and saying hello.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
I forgot how much I loved your backing tin! It’s so darn pretty. And I want to eat these. I’m definitely a making things on a whim person… Hence why I don’t post many recipes, it seems my whims are few and far between…
Pip {Cherries & Chisme} recently posted…It Ain’t Easy
Polish pottery for the win!!
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
Oh and BTW (can I start a comment like that) I love all the white space on your blog. And the Polish pottery muffin pan. But first and foremost (?) these muffins look and sound absolutely wonderful–thank you for sharing them with me, albeit visually. I’d rather look with my mouth, actually.
Kirsten recently posted…Beetloaf, a Story about a Meatloaf
You can start a comment however you please. You’ve more than earned that here. In fact, if you come to Cleveland anytime soon, I’ll make you an entire Polish pottery pan of these. 🙂
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
I don’t like baking so much because I don’t like recipes. I like to just add “some” and make bomb flavors. You know what’s the most bomb of all? That baking tin. For realz. You win the baking tin game. Everyone else, grab your boring gray tins and go home now. Meghan wins.
Chris recently posted…All About CrossFit Wrist Wraps With TotallyHanzMade (With Giveaway!)
#poundschest
Polish pottery wins every time.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
The buttermilk question brings back childhood memories. Okay, first the proper answer: yes, I [used to because not anymore now that I live on my own and somehow never use recipes calling for it] use buttermilk for baking. My family was first introduced to that use of it by a muffin book filled with what I guess where American recipes so we just rolled with the directions.
Now story time: back in the day my mum would occasionally cook buttermilk soup at the request of my sister and me. But we didn’t actually like the soup and only asked for it because of the scratch-made semolina dumplings that were part of it. I’m not sure how often we were able to play that trick until my mum got fed up.
Miss Polkadot recently posted…Not allowed to speak up?
Buttermilk soup? Now that is intriguing, and I’m not sure I would have liked that either since buttermilk is tangy and well, chunky. I hope your mom creamed the soup…? Good thing she caught on eventually.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
Ohhhhh I LOVE the ingredient list in this- I think I’m getting some bastardising ideas! truth to be told, I do the cheapo version of butter milk (milk with lemon juice) but I loved a documentary they showed which interviewed like 20 people and everyone thought buttermilk was the devil because it had ‘butter’ in front of it. I’m loving adding Greek yogurt lately and love that this contains it!
Arman @ thebigmansworld recently posted…Paleo Burger King Chicken Nuggets
I’m pretty sure between the Greek Yogurt and the Buttermilk, I could have called these protein muffins. 🙂
People really do think buttermilk is the devil. I once got asked for a healthier alternative to it, and I wanted to say, buttermilk IS the healthier alternative. Oh well, you can’t win them all.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
I’m a buttermilk lover too. There is nothing better than buttermilk pancakes! And of course it’s great in biscuits and muffins too. These ones look fantastic! Banana is one of my favourite ingredients to use in muffins. And bran. I know, I’m 80.
Chelsea @ Chelsea’s Healthy Kitchen recently posted…The truth about the Alkaline Diet
Buttermilk pancakes might be my favorite too. There is nothing quite like them.
I’ve never tried Bran although you did make me laugh. Maybe I’ll give it a whirl for you.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
I can’t think of the last time that I had buttermilk that wasn’t in dressing… I’m going to have to add it to my baking repertoire and see what goes down 🙂
Also your muffin tin is beautiful!
Sarah Pie recently posted…Budget Bites- January 2015
And I’ve never used buttermilk in a dressing. I need to get on that!
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
Hello Meghan!
You were randomly selected from my Hello Cocoa giveaway on my blog as the winner! Congratulations! If you just let me know your mailing address I can get that over to the Hello Cocoa company and they’d love to ship your chocolate gift basket to you right away. I believe they said they would be shipping it with ice packs or cooler of sorts to keep the chocolate from melting.
Congratulations again and I hope this brightens up your weekend!
Kaylin @ Enticing Healthy Eating recently posted…Hello Cocoa; A Sweet Giveaway
Thanks Kaylin! That’s great news. I emailed you my info. Have a great week, and thanks again.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
Ohh these look dreamy, Meg- LOVE blueberry muffins but they sound even more heavenly given they are soaked in buttermilk. I have baked with buttermilk & Greek yogurt in the past and am always so pleasantly surprised at how fluffy the end result is. Remember how I said I’d eating something with dairy if I found it worth it? These defo make the cut ;)!
Khushboo recently posted…Thinking Out Loud #2
Then you’ll be even more pleased to know that most lactose intolerant folks can actually tolerate buttermilk. 🙂 I hope you get a chance to make them, and I’d be curious to see if this theory holds true for you.
PS I’m glad to see you back in my comment feed again! I’ve had a talk with my blog, and I’m hoping it will behave better in the future.
Meghan recently posted…Blueberry Banana Buttermilk Soaked Oat Muffins
damn you had me at buttermilk…. yowzers! i have not had it in a long time, but loved it for the flavor and all it’s awesome properties. Thank YOU. and now that you have brought it back to my mind, i will have to procure some immediately. ***this just made me think of the song, “i’m back in baby’s arms” and “baby got back” all at once… is that wrong?***
must.make.muffins.
you rock woman!
Nothing is wrong when it comes to mismashing musical lyrics. It’s actually a specialty of mine. Yours too, and I like it.
Go buy buttermilk. You will thank me.
Meghan recently posted…Currently: February 2015
I wish my recipes happened on a whim and LOOKED LIKE THAT. Geez.
I have never cooked with buttermilk…I don’t even think I’ve ever bought it once in my life. I’m not opposed to eating things that contain it though!! Like ummm these muffins!
Adding chocolate chips to muffins might have to be my fav…with blueberries being a close second.
Christina @ The Athletarian recently posted…Marathon Monday: TAPER TIME!
Buttermilk is the bomb.com. It makes baked goods fluuuufffffaaayy. Sorry, I got a little carried away there. It happens.
You’re in good company. The Hubby’s favorite is chocolate chips too. Hands down, no contest.
Meghan recently posted…Recipe: Dark Chocolate Raspberry Almond Bark with Sea Salt
Nothing beats a classic home-baked blueberry muffin. These look wonderful!
Thalia @ butter and brioche recently posted…Crystallized White Rose Cake
Why thank you. I happen to like them too.
Meghan recently posted…Recipe: Dark Chocolate Raspberry Almond Bark with Sea Salt
Yummy! You totally got me at buttermilk and blueberries!
Rachel @ Simple Seasonal recently posted…Honey Custard with Sweet Cherries
I love using buttermilk in baked goods! Between the tanginess and the tenderness it provides… just yes! Love this idea 😀
I’m right there with you. Buttermilk is amazing in pancakes and baked goods.
What if all I have on hand is vanilla greek yogurt? I’m set with everything else and in the spirit of using what I have… what say you? Thanks!
I say go for it with the Vanilla Greek Yogurt. I’m a big fan of using whatever ingredients you have on hand.
Fail. I made these according to the recipe. Baked 20 minutes. Raw in the middle. Baked 10 more minutes. Overbrowned and still raw in the middle. Something is off with the wet/dry ingredient ratio….
Oh no Robin, I’m so sorry and thank you for letting me know. I made this recipe again yesterday as a result of your comment and I’m afraid I couldn’t recreate the issue you were having. The muffins are certainly denser than store bought muffins thanks to the inclusion of oats. Also, there is some wetness inside thanks to the mashed banana and blueberries, but no rawness, at least not for me. I’d love to get to the root of the problem since I don’t want anyone else to have this issue. Do you recall if you let the oats and buttermilk sit for an hour? Or if you let the cooked muffins sit until cool? Again my apologies this didn’t work out for you.
These are delicious! Do you happen to know the nutritional info on the muffins?
I’m sorry, I don’t. I’m a proponent of using whole food ingredients so I don’t have to count calories or study the stats. I’m sure you could plug it into a fitness counter if you’re really interested. I’m so glad you enjoyed them and have a great day.
I have made these dozens of times for family and friends. Everyone loves them and I love that they are a healthy breakfast or snack muffin for my kids. They taste great also with raisins and walnuts or chocolate chips and nuts if you don’t have blueberries. Thank you for this!