Ingredients
-
2
-
1
-
1/4
-
1 1/4
-
1
-
1/2
-
2
-
1
-
1/2
-
1/4
-
1/4
-
1
-
-
-
Directions
Blueberry-Oatmeal Muffins, , This is not my first rodeo making muffins Today I thought I’d try a new recipe and already this one is looking disastrous Mixing dry and wet ingredients seperate is always the key to those perfectly moist crumbly muffins And sadly I decided to follow directions to the tee on this one which is never my usual First problem is not enough liquid in this so had to add about 3/4 cup milk Without the milk you’re making cookie dough it was so thick It is also very light on sugar which for the sweet tooths isn’t great I added an oatmeal crumble topping for extra sweetness in the end , These were very good and I will make them again, but next time I will mix the dry ingredients separately because I had to do a lot of mixing to ensure the dry ingredients were mixed thoroughly, and I think the muffins came out a bit tough used 1 cup nonfat, plain Greek yogurt; 3 Tbsp canola oil instead of the butter; 3/4 cup thick rolled oats instead of 1 cup of quick cooking oats; omitted the salt; and added 1 tsp vanilla used frozen blueberries My husband said to add more blueberries next time The dough seemed too thick so I added a splash of milk to thin it out just a bit, but it was still quite thick Nevertheless, the muffins were great Thank you for the recipe
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Steps
|
1
Done
|
Heat Oven to 400f. |
|
2
Done
|
Line 12 Medium Muffin Cups, 2 1/2x1 1/2 Inches, With Paper Baking Cups, or Grease Bottoms Only of Muffin Cups. |
|
3
Done
|
Mix All Ingredients Except Blueberries Just Until Flour Is Moistened (batter Will Be Lumpy). Fold in Blueberries. |
|
4
Done
|
Divide Batter Evenly Among Muffin Cups. |
|
5
Done
|
Bake 20 to 25 Minutes or Until Golden Brown. |
|
6
Done
|
Immediately Remove from Pan. |
|
7
Done
|
High Altitude (3500-6500 Ft): Heat Oven to 425f. Decrease Brown Sugar to 1/3 Cup. Bake About 20 Minutes. |
