From Joanne for Inspired Taste; adjustments made for Intervale Food Hub members
- 3/4 cup (65 grams) rolled oats
- 1 cup (130 grams) all-purpose flour
- 2 tablespoons (20 grams) sesame seeds, optional
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (80 ml) neutral oil like grape seed, canola or a light olive oil
- 1 large egg
- 2 teaspoons finely grated fresh ginger
- 1 1/2 teaspoons vanilla extract
- 3/4 cup (180 ml) milk; dairy and non-dairy both work
- 8 ounces fresh or frozen blueberries (about 1 cup)
- 1/2 cup powdered sugar
- 1 tablespoon milk; dairy and non-dairy both work
- 1/4 teaspoon vanilla extract
Center a rack in the oven and heat to 400º F. Lightly oil (or spray with cooking spray) a standard 12-cup muffin tin or line with paper or foil baking cups.
Make the oat flour by adding oats to the bowl of a food processor or into a blender. Pulse until the oats are finely ground. You should have a generous 1/2-cup of oat flour.
Whisk oat flour, all-purpose flour, sesame seeds, baking powder and the salt together. In a separate bowl, whisk the sugar, oil, egg, ginger, vanilla and milk until well blended. Add the dry ingredients to the sugar mixture, in two batches, stirring between each addition. Carefully fold in blueberries.
Divide the batter between muffin cups, filling 3/4 full. Bake until the muffins are light brown and spring back lightly when you press the middle, 15 to 18 minutes. Let the muffin tin cool on a rack for 5 minutes then transfer muffins from the tin to the rack.
While the muffins are still slightly warm — after about 10 minutes of cooling — you can glaze them. Place a few paper towels underneath the cooling rack then make the glaze.
In a small bowl, stir powdered sugar with milk and vanilla until smooth. Spoon the glaze over muffins, allowing it to drip down the sides — some of the glaze will drip all the way through the rack and onto the paper towels.