These blueberry oat muffins are my new favourite thing to bake. I’ve made them three times in the last month, and I might make them a fourth time. They’re my go-to morning snack these days, and of course, they pair perfectly with a cup of coffee.
Ingredients make 9 muffins
1 cup quick oats
1 1/4 cups flour
2 tsp baking powder
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
3/4 cup frozen wild blueberries
Directions
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Mix together the oats, flour, and baking powder. Set aside.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and the water.
- Gradually whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the blueberries. Don’t over mix.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of a muffin with a toothpick and it comes out clean.
- Remove the muffins from the tins and let them cool on a wire rack.
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