Blueberry Oat Muffins

a delicious, oaty, berry-filled, streusel-topped, gluten-free muffin. perfect for a sunday brunch. or any day of the week.

Blueberry Oat Muffins

1/2      cup rolled oats, certified gluten-free
1         cup buttermilk
1/2      cup canola oil
2         large eggs
1/2      cup sugar
1 2/3   cups gluten-free all-purpose flour (i used King Arthur brand)
2 1/2   teaspoons baking powder
1         teaspoon ground cinnamon
3/4      teaspoon baking soda
1/2      teaspoon salt
2         cups fresh blueberries
Cooking spray

2/3      cup gluten-free all-purpose flour (once again, King Arthur)
2/3      cup dark brown sugar
1/3      cup rolled oats, certified gluten-free
6         tablespoons butter, chilled and cut into small pieces

1. Combine oats and buttermilk in a medium bowl, and let sit for 30 minutes.

2. Preheat oven to 350`. Add oil, eggs and sugar to oat mixture; beat for 1 minute. Combine flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Add flour mixture to egg mixture and stir until combine. Fold berries into batter. Spoon batter into muffin cups coated with cooking spray to 3/4-full.

3. In a small bowl combine 2/3 cup flour, sugar and oats. Mix in butter with fingers or a pastry cutter until mixture resembles coarse meal. Sprinkle mixture over batter. Bake at 350` for 30 minutes, or until done.
Yield: 12 muffins.

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this recipe, too, was inspired by the flying biscuit cafe.