Yummy Oatmeal Blueberry Muffins
Oatmeal Blueberry Muffins recipe
Yield
12 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
oatmeal
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
eggs
beaten to blend |
|
| ¾ | cup |
blueberries
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
oatmeal
|
|
| 296 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
eggs
beaten to blend |
|
| 177 | ml |
blueberries
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
cinnamon
|
|
Directions
Preheat oven to 425 degrees F.
Lightly grease 12 muffin cups, or use paper liners.
Combine first five ingredients in large bowl.
Mix milk, oil and egg in another bowl.
Add to the oatmeal mixture and stir just until moistened.
Fold in blueberries.
Divide batter among muffin cups.
Combine 2 tablespoon sugar and 2 teaspoon cinnamon.
Sprinkle over muffins.
Bake until tester inserted in center comes out clean, about 15 minutes. Remove from cups.
(These can be prepared 1 day ahead. Store in an airtight container).
Serve warm or at room temperature.
