Description
These have a great texture, and stay moist and tender for days – if they last that long at your house!
Ingredients
- 1 ¼ cups quick cooking oats
- 1 cup all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- ¼ cup vegetable oil
- 1 cup blueberries, rinsed and drained
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk milk
- oil
- and egg together in a bowl until evenly blended. Stir oats
- flour
- sugar
- baking powder
- and salt together in a separate bowl
- making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.
- Spoon batter into the prepared muffin cups
- filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed
- about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 12