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1
Preheat oven to 375F (190C).
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2
To make streusal topping, stir granulated sugar with cinnamon and walnuts ina small mixxing bowl.
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3
Set aside.
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4
To make muffins, combine oats, lowfat milk and vinegar in a medium-sized mixing bowl.
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5
Stir briefly, then let soak while continuing with recipe, about 10 mins.
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6
Grease 12 muffin c. or possibly coat with cooking spray.
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7
Measure flour, brown sugar, baking pwdr, baking soda and salt into a large mixing bowl.
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8
Stir with a fork till mixed, then make a well in centre.
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9
Beat egg and melted butter into oat mix.
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10
Then, pour into flour mix, stirring just till combined.
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11
Gently stir in blueberries with a folding motion till proportionately mixed.
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12
Immediately spoon batter into muffin c.. Sprinkle top of each muffin with about 2 tsp.
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13
streusal topping.
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14
Bake in centre of 375F (190C)
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15
oven till a cake tester inserted into center of a muffin comes out clean, about 20 to 25 min if using fresh berries, or possibly 25 to 30 min if using frzn berries.
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16
Remove muffins from oven and let stand for 5 min.
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17
Then turn muffins out onto a cooling rack.
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18
Store muffins in a sealed bag at room temperature for up to 2 days.
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19
For longer storage, chill, or possibly preferably freeze.
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20
Baking Time: 20mins
