Community Pick
Blueberry Oat Muffins
"Perfect combination--blueberries and oats. Nice for breakfast 8)"
photo by Riverside Len
- Ready In:
- 26mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 cup oats
- 1 cup sour milk (cup milk & 1 TB vinegar)
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 cup brown sugar
- 1 egg, beaten
- 1⁄4 cup margarine, melted
- 1 cup fresh blueberries
directions
- Preheat oven to 400°F Grease muffins tins.
- In a small bowl, combine oats and sour milk; let stand.
- Combine the flour, baking powder, soda and brown sugar; stir well to blend.
- Add eggs and margarine to oat mixture. Mix well. Add wet ingredients at once to dry.
- Mix carefully, just until combined.
- Gently fold in berries. Fill muffin tins 3/4 full.
- Bake 15-20 minutes.
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Reviews
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Very good recipe! You just need to make sure you cool the muffins in the pan a while before removing them...all those blueberries make them very moist and they can fall apart when they are hot! Healthy too...oatmeal and blueberries...nice fiber. -
Delicious! These are amazing, I think I will make these my staple Blueberry Muffins! The only addition I made was a bit of cinnamon. They are very moist and not too sweet. Thank you for sharing! -
The flavor was good. They were a bit flat, though. Maybe overmixed? They didn't rise as I would expect. -
Made these this morning for a playgroup I hosted at home. I prepared them exactly as called for and they came out perfectly. Thanks! -
These were awesome. I used whole wheat flour and some half & half that had gotten sour. Also used canola oil instead of margarine and Splenda brown sugar blend. These are definitely a keeper. I'll keep them in the freezer, so hopefully we won't eat all of them so I will have some to serve when company comes.
see 16 more reviews
Tweaks
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These were awesome. I used whole wheat flour and some half & half that had gotten sour. Also used canola oil instead of margarine and Splenda brown sugar blend. These are definitely a keeper. I'll keep them in the freezer, so hopefully we won't eat all of them so I will have some to serve when company comes.
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These are delish! I used butter instead of margarine, as others have done. I also made them into 48 mini muffins by baking them at 350 for 14 minutes. My kids LOVED these! Thanks for sharing. -
These were great! The only thing that I did differently was to use butter instead of margarine. I might add a bit of vanilla next time as some of the others have suggested, but I thought they were really good they way they were. Thanks! I will be making these again. -
Very good. I expected oat muffins to be a bit heavy but these were light and moist. I used whole wheat pastry flour and canola oil in place of margarine (I am anti-margarine!). Since there is no salt in the recipe I assume the salt comes from the margarine, so I added a 1/4 teaspoon salt. Also added a teaspoon of cinnamon and vanilla. Also, instead of sour milk I used lowfat milk and buttermilk powder. I think this recipe would do very well with liquid buttermilk. -
These muffins are very tasty. They seem so much healthier than regular white flour muffins. I also like how they arent too sweet so that you can actually taste the blueberries instead of just sugar.
RECIPE SUBMITTED BY
OceanIvy
United States
Hey there!~
My name is Crystal. I am 19,and living in Florida.
I really love to cook,& bake all the time for my family.I just get so much enjoyment out of it!
There is just something about the great aroma throughout the house when you bake something,creating special memories in the kitchen!
A little more about me:
I am a strict vegetarian,(almost vegan!,heh)but of course my whole family is not,so I cook just about anything!
Other than cooking-I like to read,surf the net and create art.
My favorite websites are:
www.ebay.com & www.witchvox.com (I'm wiccan)
Of course,the Zaar has become my favorite website! I love how friendly the people are and how interactive this place is!
