Email to Marian Christensen Brown      

Banana Blueberry Oatmeal Muffins

1-1/2 cups all-purpose flour
1 cup quick cooking (not instant) rolled oats
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/4 cup cooking oil
1/4 cup buttermilk
1 cup mashed, very ripe banana (about 3 medium)
1 cup wild blueberries (fresh or frozen)

Preheat oven to 400 degrees.
Grease or line with paper, 12 muffin cups.

In a large bowl, combine first 6 ingredients. Stir to mix. Make a well in centre.

In a small bowl, beat eggs until frothy. Mix in cooking oil, buttermilk and bananas.

Pour liquid mixture into dry mixture and stir until half moistened.

Add blueberries and continue stirring just until fully moistened.

Fill muffin papers almost full.

Bake for 17 to 20 minutes or until golden and muffins test done.

NOTE: These muffins are incredible when still warm and pretty good after they have cooled off, too.