We’ve all heard the saying “If at first you don’t succeed, try, try again”, right? Well, today’s recipe – these Blueberry Oatmeal Muffins resembles that remark! It’s my day off from work and I haven’t been feeling so great this last week with a nasty cold but I was excited to make these muffins. Mostly because this past weekend, I was down and out! I had no energy, did no cooking and pretty much just hung out on the couch and watched TV – not a lot of fun. I was really anxious to get back in the kitchen so late morning, I made these muffins and they totally flopped! Major fail!
If you follow me on instagram, you may have seen this picture today. But I only had myself to blame, I’m pretty sure I added too much liquid in my cold induced state of mind. Even when I was placing the batter in the liners, I thought it looked way too runny. The muffin tops totally took over the pan top and then the centers sunk… They weren’t salvageable in any way possible.
To clear my head, I ran some errands (bought some new ingredients!) and came home to try again. I’m sure you’ve all heard that saying too “Measure twice and cut once.” I pretty much followed that by checking and double-checking all my ingredients. And ta-da, these came out so much better and what I expected. And with Easter coming up, these would be perfect for brunch.
Some tidbits about making muffins – you can beat the heck out of the liquid mixture and even the dry ingredients BUT when combining the two, be sure to hand stir the dry into the liquids only until the flour is just moistened. If not, you will end up with a muffin that is too dense and will dry out faster. Keep your stirring gentle folks!
And you may ask – how do they taste? Well, I don’t personally know – I can’t taste a thing but I have it on good authority from the DIY Guy that they are really good. I hope to get my taste buds back soon! Enjoy!
Blueberry Oatmeal Muffins
Easy One Pot Lasagna Soup
- 2 tablespoons olive oil
- 24 oz. Italian sausage
- 2 cups chopped onions
- 3 cloves minced garlic
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 oz. tomato paste
- 28 oz. can fire roasted diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 oz. mafalda pasta
- 1/3 cup minced fresh basil
- salt and pepper to taste
- 8 oz. ricotta
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon salt
- 2 cups shredded mozzarella cheese
- Heat the olive oil in a dutch oven or large pot. Crumble the sausage and brown for 5 minutes.
- Add onions and saute for 5 minutes then add the garlic, oregano and red pepper flakes and cook for another minute.
- Add in the tomato paste mixing it in well. Cook for 3 minutes (the paste will turn a rusty brown color)
- Next add in the tomatoes, bay leaves and chicken stock. Combine and bring to boil.
- Reduce the heat then simmer mixture for 30 minutes
- Add in basil and season with salt and pepper
- Cook pasta separately (see notes in blog post) while soup is simmering.
- Combine the ricotta cheese, parmesan cheese and salt and set aside
- When ready to serve, add in the pasta and stir well
- Place in each bowl about 2 tablespoons ricotta mixture 1/4 cup of the mozzarella cheese
- Ladle soup over top and stir to combine
- Stir and enjoy!
You will really love the streusel topping and these muffins are super moist with the addition of buttermilk.