Blueberry Oatmeal Muffins
Made with fresh or frozen blueberries and instant oats, these muffins are moist and delicious and bursting with flavour and texture.
Servings: 12 large muffins
Calories: 223kcal
Ingredients
Berries
- 1¾ cups blueberries (tossed in 2 tbsp flour)
Dry Ingredients
- ¾ cup Quick Oats
- 1⅓ cups All Purpose Flour
- 1 cup White Sugar
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
Wet Ingredients
- ½ cup Butter (cold, cut into small bits)
- ⅔ cup Milk
- 1 Egg
Topping
- 1½ tbsp White Sugar
- 2 tsp Cinnamon
Instructions
Prep:
- Preheat oven to 350ºF.
- Cut cold butter into small bits with a knife.
- In small bowl, toss blueberries in 2 tbsp flour and set aside. (Prevents berries from sinking)
- Mix egg and milk together in a small bowl and set aside.
- Mix sugar and cinnamon topping in small bowl and set aside.
Instructions:
- Mix dry ingredients in a large bowl.
- Add cold butter bits and blend with pastry blender (hand tool) or pulse in blender.
- Gently stir in blueberries.
- Add egg and milk mixture and stir gently until ingredients are just combined. Do not over-mix or muffins will be tough.
- Line muffin tin with paper liners and divide batter evenly between 12 wells of the muffin pan.
- Sprinkle each muffin with cinnamon and sugar mixture.
- Bake at 350ºF for 30 minutes.
Nutrition
Serving: 1muffin | Calories: 223kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 185mg | Potassium: 157mg | Fiber: 1g | Sugar: 19g | Vitamin A: 278IU | Calcium: 72mg | Iron: 1mg