Oatmeal Blueberry Muffins

/in , , , , , , , , , /by
Print Recipe

Oatmeal Blueberry Muffins

Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Recipe Notes

Ingredients for 12 muffins

Blueberry Oatmeal Muffins

/in , , , , , , , , , , /by
Print Recipe

Blueberry Oatmeal Muffins

Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.
Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.