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Blueberry oat muffins


  • Author: Lisa
  • Total Time: 27 minutes
  • Yield: 12 1x

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

  1. Preheat the oven to 400 degrees. Line 12 muffin tin cups with liners or spray with non-stick spray.
  2. 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.
  3. 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.
  4. 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