Oatmeal Blueberry Muffins

Name: Oatmeal Blueberry Muffins
Total time: 25 min
Yield: 12 Servings
Ingredients: 🥛 1 cup milk; ¼ cup vegetable oil; 🥚 1 egg; 1 ¼ cups quick cooking oats; 🌾 1 cup all-purpose flour; 🍚 ⅓ cup white sugar; 1 tablespoon baking powder; 🧂 ½ teaspoon salt; 1 cup blueberries, rinsed and drained

Cost $5.5, save $10

Source: Recommended by CookPal

25 Min
12 Servings
$5.5

Oatmeal Blueberry Muffins

Cost $5.5, save $10

Source: Recommended by CookPal

25 Min
12 Servings
$5.5

INGREDIENTS

Wet Ingredients
- 🥛 1 cup milk
- ¼ cup vegetable oil
- 🥚 1 egg
Dry 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 blueberries, rinsed and drained

STEPS

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 the 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.

NUTRIENTS

Per 1 serving

🔥

156

Calories

4
Protein
22
Carbs
6
Fats

💡 Use fresh or frozen blueberries; if using frozen, do not thaw them to prevent excess moisture in the batter.Store muffins in an airtight container for up to 3 days, or freeze for longer freshness.For a healthier twist, substitute half the flour with whole wheat flour.