Oatmeal Berry Muffins

Preheat oven to 375ºF. Grease 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with vegetable oil or nonstick spray. (Note: If you want a “muffin-top” look to your muffins, make fewer muffins and increase the amount of batter you portion out per muffin. In this case, however, I highly recommend using muffin cup liners to ensure that your muffins will release from the pan! I found that it is nearly impossible to get them out intact unless you run a knife around them to release them from the sides of the pans.)

Whisk oats and remaining dry ingredients in large bowl. Add buttermilk, applesauce, egg, and vanilla; stir until dry ingredients are barely moistened, then gently fold in berries. (Note: Be careful not to overwork the batter, otherwise your muffins will come out rubbery.)

Divide batter among prepared muffin cups and bake muffins until a toothpick inserted into the center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto a rack; cool. Serve warm or at room temperature.

Leftovers are delicious sliced open and toasted!