Blueberry Oatmeal Muffins Recipes

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Steps:

• Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
• Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.
• Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.
• Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
• In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
• Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
• Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Steps:

• Preheat oven to 425 degrees.
• Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
• In another bowl, combine milk, egg and oil.
• Add liquid ingredients to the dry ingredients, mix until moist only.
• DO NOT BEAT!
• Fold in blueberries.
• Fill greased muffin cups 2/3 full.
• Mix topping ingredients.
• Sprinkle over muffin batter.
• Bake 20- 25 minutes.
• Serve warm.

Steps:

• Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
• Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Steps:

• Pour milk over oats and let stand for 15-20 minutes (or overnight).
• Heat oven to 350.
• Add sugar, egg and oil to oatmeal mixture and beat well.
• Sift dry ingredients together, then blend lightly with oatmeal mixture.
• Fold in blueberries.
• Spoon batter into prepared muffin tins and bake 20-30 minutes.
• Best served warm with butter!

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Steps:

• Heat oven to 400F.
• Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups.
• Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries.
• Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown.
• Immediately remove from pan.
• High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.