Ingredients
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2
-
1
-
1/4
-
1 1/4
-
1
-
1/2
-
2
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
Blueberry-Oatmeal Muffins,,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.,I didnt have yogurt in the fridge but had sour cream, so used that and added 1 tsp vanilla. Turned out great! Sweetness was perfect! Looking forward to making these with apples in them!
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Steps
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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. |
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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. |
