Oatmeal Blueberry Muffins

SUBMITTED BY: Sue Snow PHOTO BY: skw9q7

"These have a great texture, and stay moist and tender for days - if they last that long at your house!"

PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 1 dozen muffins

USMETRIC

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INGREDIENTS

1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, rinsed and drained

READ REVIEWS (97)

DIRECTIONS

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 28, 2003 by LYNDATHEDORK

These muffins are awesome!I actually substituted some of the all-purpose flour with whole-wheat folur (about 1/3 cup) to make it more textured and nutritious.Yummy!Didn't last more then 1 hour in my house!

7 users found this review helpful

Reviewed on Oct. 27, 2003 by HHALL11

I made the recipe with 2 cups blueberries like the other reviewer did. I made my muffins in the evening for breakfast the next morning. A nice quick simple recipe with healthy ingredients. Out of the oven the muffin I tasted was eager to fall apart. However, I placed them in the refrigerator over night and then heated in the microwave the next morning and had a perfectly firm moist muffin. I was a little hesitant to put in the 1 TBSP of baking powder but was very pleased to find no taste of it in the end. And we all loved them. Keeping this recipe because it has great taste and nutritional value.

6 users found this review helpful