Blueberry, Buttermilk, Oatmeal, Chia Seed Muffins

The 2-year-old had three for breakfast. And the 5-year-old had two. Well la-ti-da.

2 cups flour
1 cup oatmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground ginger
1/2 cup water
2 slightly full tablespoons chia seeds
1 1/4 cups buttermilk (or plain kefir, or milk)
2 sticks unsalted butter, melted
2 cups blueberries (or raspberries or blackberries)
1 1/2 cups sugar

Preheat oven to 375. Line muffin tins with papers. (Do not bother buttering and skipping papers, because the berries will cook to the sides of the pan and refuse to be extracted. Ever.)

Measure 1/2 cup water and add the chia seeds. Whisk for a second or two so that the seeds don't just sit on top of the water. Set aside.

In a great big bowl, combine the flour, oatmeal, baking powder, baking soda, salt, cinnamon, and ginger.

Then pour in all the wet ingredients: buttermilk, butter, and chia seeds. Stir just until combined. Then add berries and sugar, all in one go. Stir again, just until combined. Do not over mix, or you will be sorry.

Using an ice cream scoop, or whatever else strikes your fancy, scoop the batter into the muffin tins. Plonk in the oven and bake 20-25 minutes. Cool a smidge and there you are.

Makes 24 standard size muffins.