Blueberry Quick Oat Muffins
|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.