Ingredients
Scale
Dry ingredients
- 1 cup of quick-cooking oats
- 1 1/2 cups of all-purpose flour
- 3/4 cup of packed brown sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
Wet ingredients
- 2 eggs
- 3/4 cup of milk
- 1/4 of oil
- 1 teaspoon of vanilla extract
1 cup of blueberries
Instructions
- Preheat the oven to 400 degrees. Line 12 muffin tin cups with liners or spray with non-stick spray.
- Add the dry ingredients to a medium-sized bowl and stir to combine. In a separate small bowl, whisk together the wet ingredients. Add the wet mixture to the dry mixture. Stir gently about ten times. The batter won’t be fully combined.
- Gently fold the blueberries into the batter. Stir to distribute the blueberries. Scoop the batter in to the muffin tins. The cups will be pretty full.
- Bake at 400 degrees for 15-17 minutes or until a toothpick inserted comes out clean. Cool for a few minutes, and serve warm.
Notes
- You can substitute in 1 cup of whole wheat flour in place of 1 cup of the all-purpose flour. You will still want to add a half cup of the all-purpose flour.
- Prep Time: 10
- Cook Time: 17