Blueberry Oatmeal Muffins

I cleaned out my freezer this last weekend and found a couple of bags of blueberries from last year. I thought I should use them so I decided to make some muffins. But not just any ol’ muffin – Oatmeal muffins.

How to Do it:

The first step is to mix up the dry and the wet ingredients separately.

In a large bowl, place all the dry ingredients and mix them.

In another bowl, place all the wet ingredients, except the blueberries and whisk until fully blended.

Next, make a well in the center of the dry ingredients,

then pour the wet ingredients into the hole.

Gently fold the ingredients together until all the dry mixture is wet (there is no more powder visible). Be careful not to over mix. When you over mix, the muffins are tough and don’t bake evenly. The tops form peaks instead of being round and even.

Now, carefully fold in the blueberries.

Brush the inside of the muffin tins with olive oil and place 1/4 cup of the batter into each muffin cup.

Bake for about 25 minutes or until a pick poked in the center comes out clean and the tops are golden.

Allow to cool on a wire rack and enjoy warm or cold. They freeze well too. Take them out of the freezer as needed!

© Copyright 2018 The Lazy Gastronome

Blueberry Oatmeal Muffins

Delicious muffins that are easy and good for you!

  • 1 1/4 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 cup rolled oats
  • 2 whole eggs
  • 3/4 cup milk
  • 1/4 cup olive oil
  • 1/4 cup melted butter
  • 1 teaspoon maple extract
  • 1 cup blueberries
  1. Preheat oven to 375°

  2. In a large bowl, place all the dry ingredients and mix them.

  3. In another bowl, place all the wet ingredients, except the blueberries and whisk until fully blended.
  4. Next, make a well in the center of the dry ingredients, then pour the wet ingredients into the hole.

  5. Gently fold the ingredients together until all the dry mixture is wet (there is no more powder visible). Be careful not to over mix. When you over mix, the muffins are tough and don’t bake evenly. The tops form peaks instead of being round and even.
  6. Carefully fold in the blueberries.

  7. Brush the inside of the muffin tins with olive oil and place 1/4 cup of the batter into each muffin cup.
  8. Bake for about 25 minutes or until a pick poked in the center comes out clean and the tops are golden.
  9. Allow to cool on a wire rack and enjoy warm or cold. They freeze well too. Take them out of the freezer as needed!

 

Below are some of the items we used to create this recipe!

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