These blueberry oatmeal muffins have a great texture and stay moist and tender for days — if they last that long at your house!
Ingredients
- 1 cup milk
- 0.25 cups vegetable oil
- 1 egg
- 1.25 cups quick cooking oats
- 1 cup all-purpose flour
- 0.33 cups white sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 cup blueberries , rinsed and drained
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
-
2
Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.
-
3
Spoon batter into the prepared muffin cups, filling each 2/3 full.
-
4
Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
Per serving
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