Blueberry Muffins

Makes 12 servings

Ingredients

½ cup (50 g) whole rolled oats or quick oats
½ cup (125 ml) orange juice, milk (dairy or plant-based) or water
1¼ cups (155 g) unbleached all-purpose flour or gluten-free flour blend
½ cup (100 g) granulated sugar
1 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup (125 ml) neutral oil, (canola or sunflower)
1 egg, slightly beaten
1 tsp Rising Star Pure Vanilla Extract
1 pint (260 g) fresh blueberries, or 2 cups frozen blueberries, thawed and drained
1½-2 tablespoons raw turbinado sugar or coconut sugar
½ teaspoon ground cinnamon (optional)

Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again.
After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in the salt and vanilla. Allow to slightly cool down before using. Caramel thickens as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Recipe Inspo: @familystylefood

Photography: @bakedby_brittney