January is National Oatmeal Month which is fitting because January is dreary and cold and oatmeal is warm and comforting!
We often have oatmeal for breakfast in the late fall and winter. Sometimes rolled oats, sometimes steel cut ones. And we like ours simple -- oats (cooked with a bit of salt), a sprinkle of sugar and milk (not cream!)
But not on the weekend -- on the weekend we like a bigger, more leisurely breakfast. Eggs and bacon, or an omelet, or a frittata. And a hot bread as well. Biscuits, popovers (although I forget that even though they are called a "quick" bread, they take close to 30 minutes to bake) and, of course, muffins!
I have decided that my beloved Johnson Brothers Indies would be my breakfast dishes. I have plates, bread plates, cups and saucers and even oatmeal bowls. But most importantly, I have a coffee pot!
And I think it sets a very pretty breakfast table. The little birds along the edge echo the birds in the garden.
In January, paperwhites are the centerpiece. We force them in late September so that we have blooming flowers most of January and sometimes even into February. They make grey cold January days seems less so. The Johnson Brothers coffee pot is a large one which is nice when it's coffee for more than one!
A straw basket is perfect for fresh from the oven muffins.
And I'm properly using a bread plate and butter knife. Bread should always be served separately!
Why did I talk about National Oatmeal Month in a post about breakfast and eggs and bacon and muffins? Why, because the muffins are oatmeal muffins. Blueberry and oatmeal muffins! They're tasty warm from the oven and slathered in butter. But equally good in the afternoon for tea.
They go together easily (always a plus for breakfast breads) and with the blueberries, oatmeal and yogurt, I think of them as "healthy"!
OATMEAL BLUEBERRY MUFFINS
2 cups flour
1 cup oats (quick or regular — not steel cut)
2/3 c. sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 c. honey Greek yogurt (I couldn’t find any so added honey to my plain yogurt)
2 large eggs, lightly beaten
4 T. butter, melted and slightly cooled
1 t. vanilla
1 cup fresh blueberries
Heat oven to 350
Coat muffin tin with Pam or put in liners.
Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
Combine yogurt, eggs, butter and vanilla in a second bowl.
Fold yogurt mixture into dry mixture, stir to combine completely.
Gently fold in blueberries.
Spoon into muffin tins.
Bake until top is gold and springs back when you gently touch it, 20 to 25 minutes.