Blueberry Muffins
"Taken from the Magnificent Muffins Cookbook"
photo by Riverside Len
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 236.59 ml flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml blueberries
- 1 egg
- 59.14 ml butter
- 177.44 ml brown sugar
- 236.59 ml buttermilk
- 236.59 ml oatmeal
directions
- Preheat oven to 400 F and prepare muffin cups.
- Mix first 4 ingredients together in a large bowl, fold in blueberries.
- In a medium bowl combine buttermilk and oatmeal and allow mixture to soak for 10 minutes.
- Beat egg lighty in a medium bowl.
- Melt butter and add butter and brown sugar to the egg.
- Combine egg mixture with oatmeal and stir to blend.
- Add moist mixture to dry mixture all at once and stir lightly.
- Fill 12 prepared muffin cups 3/4 full.
- Bake for 20 minute.
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Reviews
-
I used frozen blueberries that I rinsed and drained well, so the batter wouldn't turn purple. I used old-fashioned oats, not the quick oats, for texture. Made sure I had enough sweetness by packing the brown sugar firmly in my measuring cup. They turned out very good! Light, moist and fluffy enough, with just the right amount of sweetness. I give it four stars only because of the flat tops, otherwise a nice recipe. Thanks for sharing! -
These were not light and fluffy like you would expect of a muffin. I think too much oats made them feel heavy. I think if I made them again I would try only 1/2 c. of oats and increase the flour. At least you would still get some fiber. I may also add they were not very sweet either. Needs some adjustments for sure. -
Yummy! These muffins are delicious! We also liked the oatmeal in them. Very flavorful. And easy to put together. Thanks for sharing this great recipe! I will make these again. Made for 2009 Spring PAC -
Great recipe. Very moist, light, tasty muffins. -
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These are excellent blueberry muffins. I love the oatmeal in them. Wonderful blend of flavor and very easy to put together. Thanks for a great recipe.
