Blueberry-Oat Muffins Recipe

Name: Blueberry-Oat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. quick rolled oats; 1 c. sour milk; 1 c. flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 3/4 c. brown sugar; 1 egg, beaten; 1/4 c. melted margarine; 1 c. blueberries

Servings: persons

1
Combine oats and sour milk in small bowl.
2
In another bowl, combine flour, baking powder, soda, salt and brown sugar; stir well to blend.
3
Add egg and melted margarine to oat mixture; stir well. Add oat mixture all at once to dry ingredients.
4
Stir just until all ingredients are moistened.
5
Gently fold in blueberries.
6
Fill well-greased muffin cups 3/4 full.
7
Bake at 400u00b0 for 15 to 20 minutes.

731

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. quick rolled oats, 1 c. sour milk, 1 c. flour, 1 tsp. baking powder, and more.

Yes, Blueberry-Oat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Oat Muffins

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