Blueberry maple oatmeal muffins- yum!

Christmas Craft Day, an annual holiday ritual, is this Sunday and I’m so excited! My closest friends and I will gather ‘round the Wassail bowl and eschew consumerism in favor of some old school homemade gifts. The process starts during the sultry days of Summer when we head to a local farm to pick the produce that will be put in jars and preserved for the coming months. This year our NH farm foraging will appear in the form of homemade peach salsa, red pepper relish and Habanero/mango hot sauce. We’ll be baking and canning yummy handmade treats like Mexican chocolate brownies and fresh organic margarita mix on Sunday to round out our “Party in a Basket” themed gifts. Every year is the same, we raise our glasses to each other, our friendship, our good fortune and joy that shoe sizes remain consistent even when our hips don’t. We drive away with 6 baskets each, a fresh appreciation for the holidays and so much more.

Here’s what I’ll be bringing to the brunch festivities, they’re wonderful with champagne! (To be honest, I’ve yet to find anything that isn’t wonderful with champagne.)

Blueberry Maple Oatmeal Muffins

3/4 cup of Stonyfield plain yogurt
1/2 cup of unsalted butter softened
1 cup pure maple syrup
2 large eggs
1/2 cups firmly packed brown sugar
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 1/2 cups rolled oats
2 teaspoons of baking powder
3/4 teaspoon salt
2 cups wild blueberries

Preheat oven to 375 degrees and generously grease 18 1/2 cup muffin tins. In a large bowl combine the first 6 ingredients thoroughly. In a second bowl whisk the remaining ingredients except for the blueberries, reserving 1/4 cup of flour. Stir the combined ingredients into the creamed butter mixture. Toss the blueberries with the reserved 1/4 cup of flour and stir these into the mixture as well. Divide batter evenly among the muffin tins and bake for 20-25 minutes until a tester comes out clean.

Will you be making any gifts this holiday season?