Recipes Blueberry Oat Muffins (Breakfast, Extras)

Serving Size
Number of Servings
    • 1 1/2 cups all-purpose flour
    • 3/4 cup milk
    • 3/4 cup rolled oats
    • 1/2 cup packed brown sugar
    • 2 tsp. baking powder
    • 1/4 cup cooking oil
    • 1/2 tsp. baking soda
    • 1/2 tsp. vanilla
    • 1/4 tsp. salt
    • 3/4 cup fresh or frozen blueberries
    • 1 egg, beaten



Grease 12 21/2-inch muffin cups and set aside. Stir together flour, rolled
oats, baking powder, baking soda and salt in a bowl. Make a well in the
center of the mixture. Combine egg, milk, brown sugar, oil and vanilla in
another bowl. Add egg mixture all at once to the flour mixture. Stir until
moistened (the batter should be lumpy) and then fold in blueberries.
Spoon the batter into the prepared muffin cups, filling each three-quarters
full. Bake at 400° F for 16 to 18 minutes. Cool muffin cups on a wire rack
for 5 minutes and then remove from the cups. Serve warm.