Blueberry Quick Oat Muffins Recipe
Do you love berry muffins as much as I do. Blueberyy muffins are one of the best muffins I have ever tasted and these quick oats blueberry muffins are unbelievely delicous and not to mention healthy. The berries, cream, oats and vanilla all come together to create a soft and chewy blueberry muffin that is pure heaven. This blueberry quick oats recipe was a long guarded family secret. You will know why when you bake them!
Ingredients
1/2 cup granulated sugar 125 mL
11/4 cups all-purpose flour 300 mL
1 cup uncooked quick oats 250 mL
11/2 tsp baking powder 7mL
1/2 tsp baking soda 2mL
3/4 cup sour cream 175 mL
1/3 cup margarine, melted 75 mL
1/3 cup milk 75 mL
1 egg, beaten
1/2 tsp vanilla 2mL
1 cup fresh blueberries(or frozen, thawed) 250 mL
Directions
Ramekins or microwave muffin pan, paper-lined
In a large bowl, Combine sugar, flour, oats, baking powder and baking soda.
In a smaller bowl, combine sour cream, margarine, milk, egg and vanilla; mix well.
Stir this mixture into the dry ingredients, mixing just until moist.
Fold in the blueberries.
Spoon batter into prepared ramekins or muffin pan, filling cups two-thirds full.
Sprinkle with Sugar-Cinnamon Mix.
Bake uncovered on High for 2 1/2 to 3 minutes.
A toothpick inserted in the center should come out clean and dry.
Let muffins stand for 3 to 5 minutes.
In a large bowl, Combine sugar, flour, oats, baking powder and baking soda.
In a smaller bowl, combine sour cream, margarine, milk, egg and vanilla; mix well.
Stir this mixture into the dry ingredients, mixing just until moist.
Fold in the blueberries.
Spoon batter into prepared ramekins or muffin pan, filling cups two-thirds full.
Sprinkle with Sugar-Cinnamon Mix.
Bake uncovered on High for 2 1/2 to 3 minutes.
A toothpick inserted in the center should come out clean and dry.
Let muffins stand for 3 to 5 minutes.
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