Blueberry Steel Cut Oat Muffins
Serves: 12 muffins
  • 1 cup ROGERS Porridge Oats Steel Cut Oat Blend
  • 1 cup water
  • ¾ cup buttermilk
  • ¼ cup canola oil
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • ¾ cup packed brown sugar
  • 1-1/4 cup all purpose flour
  • ½ tsp baking soda
  • 1-1/2 tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 1 cup fresh blueberries
Streusel Topping (Optional)
  • 1 Tbsp cold butter
  • 3 Tbsp flour
  • 1 Tbsp brown sugar
Sugar Glaze (optional)
  • ½ cup powdered sugar
  • 1 Tbsp heavy cream
  1. Preheat oven to 375ºF. Live or spray with cooking spray a 12-cup muffin tin.
  2. Pour water over Porridge oats in a bowl; stir. Let stand for 10-15 minutes. When ready, pour off water and discard.
  3. In a medium bowl combine soaked Porridge oats, buttermilk, canola oil, egg, vanilla extract and brown sugar.
  4. In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in blueberries to coat.
  5. Add wet ingredients to the dry ingredients, stirring until combined. Mixture will be very thin.
  6. If using, prepare Strudel topping by working ingredients with your fingers until crumbly.
  7. Fill muffin cups to the top. Top each with Strudel Topping, if using. Bake for 20-25 minutes. Remove from oven and allow to cool.
  8. When ready to serve, drizzle with Sugar Glaze, if using.
Recipe by Eat In Eat Out at