Lately, I have been in a bit of a funk. And, there is nothing that cures my ills like baking. With loads of fresh, Michigan blueberries in my fridge, I remembered my favorite muffin recipe.

If you have been reading for awhile, you know that I love EVERYTHING with buttermilk whether pancakes, cakes or muffins. When I first read this recipe, I knew that oats and buttermilk soaking overnight were a foundation for success. And, not only is this recipe moist and flavorful, it is quite healthy, made with all whole wheat flour and almost no fat.

Overnight Oatmeal Muffins
slightly modified from Cooking Light Magazine
1 cup regular oats
2 cups low-fat buttermilk
1 2/3 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, lightly beaten

Optional Additions:
2 ripe, mashed blueberries
or 1 1/2 cups fresh blueberries
Dried cranberries and walnuts

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in bananas, blueberries or dried fruit and nuts.


Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Find a list of baking tips here.