Ingredients
-
2
-
1
-
1/4
-
1 1/4
-
1
-
1/2
-
2
-
1
-
1/2
-
1/4
-
1/4
-
1
-
-
-
Directions
Blueberry Oatmeal Muffins, From Cooking Light January 2006 , Cooking Light reprinted this recipe in August 2010 with these minor changes:1 2/3 cups quick-cooking oats 3 ounces all-purpose flour (about 2/3 cup) 2 33 ounces whole-wheat flour (about 1/2 cup), I skipped the step of processing the oatmeal, and used old fashioned oats instead of the quick version My muffins were still moist, flavorful and had a nice texture These were great with fresh fruit and crispy center cut bacon on a lazy Sunday
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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. |
