“I love this recipe because it isn’t too sweet. It’s healthier and I find I can taste the fruit better that way too. This is one of the benefits of baking at home versus store-bought.”
1 1/2 cups milk
1 cup quick cooking oats
1/4 cup vegetable oil
1 cup whole wheat flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup frozen blueberries
1. Whenever I can I use whole wheat flour in my recipes. Whole wheat flour sucks up liquid quickly so be sure your batter isn’t too dry. If you decide to use white all-purpose flour be sure to reduce the amount of milk to about 1 cup.
2. I find it best to use frozen blueberries so that the batter doesn’t turn completely blue before baking. However, it doesn’t change the taste so whatever you prefer.
3. Even though muffins are great warm. I like to cool them completely before peeling off the paper liner to avoid sticking. Then I’ll warm them up afterward and spread on a bit of butter.
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
In a small bowl, combine milk and oats; let soak for 10 minutes. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, mix flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Fold in blueberries. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool. Enjoy!