Oatmeal Blueberry Muffins Recipe
Summary
Difficulty LevelMediumHealth IndexJust Enjoy
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| 6 ounces uncooked quick or old-fashioned oats | ||
| 1/3 cup plus 1 tablespoon granulated sugar, divided | ||
| 1 tablespoon double-acting baking powder | ||
| Salt | 1/2 Teaspoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Blueberries | 1 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
Directions
1. Preheat oven to 425°F. Line twelve 2 1/2-inch-diameter muffin pan cups with paper baking cups; set aside.
2. In medium mixing bowl combine flour, oats, 1/3 cup sugar, and the baking powder and salt.
3. In small bowl, using a fork, combine milk, egg, and oil; add to flour mixture and beat until all ingredients are blended. Fold in blueberries. Pour an equal amount of batter into each baking cup (each will be about 2/3 full).
4. Combine remaining tablespoon of sugar with the cinnamon and sprinkle evenly over muffins; bake for 20 to 25 minutes (until lightly browned and a toothpick, inserted in center, comes out dry).
2. In medium mixing bowl combine flour, oats, 1/3 cup sugar, and the baking powder and salt.
3. In small bowl, using a fork, combine milk, egg, and oil; add to flour mixture and beat until all ingredients are blended. Fold in blueberries. Pour an equal amount of batter into each baking cup (each will be about 2/3 full).
4. Combine remaining tablespoon of sugar with the cinnamon and sprinkle evenly over muffins; bake for 20 to 25 minutes (until lightly browned and a toothpick, inserted in center, comes out dry).
Chef
