Perfect for that ski morning breakfast, or any brisk chilly day, these will warm you up and get you started. It’s even faster if you use quick oats and skip the soaking process. Easily turned vegan with an egg substitute. Slightly adapted from the kitchn.

 INGREDIENTS

1 cup plus 1 Tablespoon old-fashioned rolled oats, divided

1 cup dairy or non-dairy milk

Cooking spray or 12 paper muffin liners

1-1/2 cups all-purpose flour

1/2 cup packed light or dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

8 Tablespoons (1 stick) unsalted butter, or 1/2 cup neutral oil

1 large egg

1 Tablespoon vanilla extract

3/4 teaspoon kosher salt

1-1/2 cups fresh or frozen blueberries (do not thaw if frozen)

INSTRUCTIONS

 ·       Place 1 cup of the rolled oats and 1 cup milk in a large bowl and stir to combine. Let sit for 20 minutes.

·       Place a rack in the middle of the oven and heat the oven to 400ºF. Line a standard 12-cup muffin tin with paper liners or coat with cooking spray.

·       Place 1-1/2 cups all-purpose flour, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and 1/2 teaspoon baking soda in a medium bowl and whisk to combine.

·       Melt 1 stick unsalted butter in the microwave or on the stovetop. Add the butter or 1/2 cup oil, 1 large egg, 1 tablespoon vanilla extract, and 3/4 teaspoon kosher salt to the oat mixture and whisk until combined.

·       Add the flour mixture and fold with a flexible spatula until almost combined, with a few streaks of flour left. Scatter 1-1/2 cups of blueberries over the batter and continue folding until the blueberries are evenly distributed and there are no streaks of dry flour left.

·       Divide the batter evenly among the muffin cups. They will be very full. Sprinkle with the remaining 1 tablespoon rolled oats, about 1/4 teaspoon per cup.

·       Bake until golden brown on top and a tester inserted into the center of a muffin comes out clean, 20 to 22 minutes.

·       Let cool for 5 minutes in the pan. If not using paper liners, run a thin knife around each muffin to loosen. Transfer the muffins to a wire rack and let cool for at least 15 minutes before serving.