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Blueberry Quick Oat Muffins

muffin.master's picture
Do you love berry muffins as much as I do. Blueberyy muffins are one of the best muffins I have ever tasted and these quick oats blueberry muffins are unbelievely delicous and not to mention healthy. The berries, cream, oats and vanilla all come together to create a soft and chewy blueberry muffin that is pure heaven. This blueberry quick oats recipe was a long guarded family secret. You will know why when you bake them!
  Granulated sugar 1⁄2 Cup (8 tbs) (Around 125 milliliter)
  All-purpose flour 1 1⁄4 Cup (20 tbs) (Around 300 milliliter)
  Quick oats 1 Cup (16 tbs), uncooked (Around 250 milliliter)
  Baking powder 1 1⁄2 Teaspoon (Around 7 milliliter)
  Baking soda 1⁄2 Teaspoon (Around 2 milliliter)
  Sour cream 3⁄4 Cup (12 tbs) (Around 175 milliliter)
  Margarine 1⁄3 Cup (5.33 tbs), melted (Around 75 milliliter)
  Milk 1⁄3 Cup (5.33 tbs) (Around 75 milliliter)
  Egg 1 , beaten
  Vanilla 1⁄2 Teaspoon (Around 2 milliliter)
  Frozen blueberries 1 Cup (16 tbs), thawed (Around 250 milliliter, Frozen Can Be Used Too)

Ramekins or microwave muffin pan, paper-lined
In a large bowl, Combine sugar, flour, oats, baking powder and baking soda.
In a smaller bowl, combine sour cream, margarine, milk, egg and vanilla; mix well.
Stir this mixture into the dry ingredients, mixing just until moist.
Fold in the blueberries.
Spoon batter into prepared ramekins or muffin pan, filling cups two-thirds full.
Sprinkle with Sugar-Cinnamon Mix.
Bake uncovered on High for 2 1/2 to 3 minutes.
A toothpick inserted in the center should come out clean and dry.
Let muffins stand for 3 to 5 minutes.

Recipe Summary

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