Blueberry Oat Muffins

Santiago's picture

Jan. 04, 2007

Blueberry Oat Muffins is crispy delicious dish made from grain, sugar, milk, lemaon juice.


Flour 1 Cup (16 tbs)
Quick oats 1 Cup (16 tbs)
Milk 1 Cup (16 tbs)
Lemon juice 1 Tablespoon
Brown sugar 3⁄4 Cup (12 tbs)
Melted butter/Margarine 1⁄4 Cup (4 tbs)
Egg 1
Baking powder 1 Teaspoon
Baking soda 1⁄2 Teaspoon
Salt 1⁄2 Teaspoon
Frozen blueberries/Frozen cranberries 1 Cup (16 tbs)
Non stick cooking spray/Shortening 1


Mix 1 cup of milk with 1 tbsp of lemon juice, and let it sit for a few minutes. You can probably get away with using the pre-bottled stuff, but you're using fresh-squeezed juice because you're awesome, right? Right. Of course you are. That's why you spend your Saturday evenings making muffins.

Add 1 cup of quick oats to the milk + lemon juice mixture. Stir. You will be rewarded with this:

Beat 1 large egg lightly, and melt 1/4 cup of margarine or butter. Add the butter and egg to the milk + lemon juice + oats mixture.

Stir it until it looks like this:

Cover your goopy oatmeal mixture and set it aside.

Mix 1 cup flour, 3/4 cup brown sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt together in a large mixing bowl.

Stir it up. Work out as many of the brown sugar clumps as you can. Use the underside of a spoon to press the clumps against the side of the bowl. Mine still has some small clumps, but that's okay.

This would be a good time to pre-heat your oven to 400 degrees F.

Now you get to mix the liquid ingredients with the dry ingredients. Take your oatmeal mixture and dump it into the flour mixture, stirring as you go.

Keep mixing the dry stuff with the wet stuff until you're left with nothing but wet stuff. It'll get thick and hard to mix toward the end, but just muscle through it.

Gently fold about 1 cup of frozen blueberries into the mixture. Try not to crush all the berries as you fold them in.

Line a muffin pan with paper cups. Alternately, you can spray it down with non-stick cooking spray or lightly grease it with shortening. Doesn't matter. Then, fill each cup about 3/4 of the way with the muffin batter.

If you haven't done so already, preheat your oven to 400 degrees and slide the muffins in. Go do something productive for 20 minutes while they bake.

Once the muffins are lightly browned and a toothpick comes out clean, take them out of the oven.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 8