These healthy muffins are super moist, and the steel cut porridge oats add a wonderful chewy texture.
Pour boiling water over steel cut porridge oats in a bowl; stir and cover with a plate. Let stand 10 minutes, then spread out over plate and transfer to freezer for 10 minutes to cool to room temperature.
Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by lining with papers or coating with nonstick spray.
In a medium bowl, combine steel cut porridge oats, buttermilk, melted butter, egg, vanilla extract and brown sugar.
In a separate large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Stir in blueberries to coat. Add wet ingredients to flour mixture, stirring until just combined (do not overwork the batter). Spoon batter into muffin cups and bake 20-25 minutes, until tops spring back lightly when touched. Cool slightly in muffin tin before transferring to racks to cool completely.