Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281g)
- Rolled oats: 1 cup (80g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (2g)
- Granulated sugar: 3/4 cup (150g)
- Brown sugar: 1/2 cup (100g)
- Vegetable oil: 1/2 cup (120ml)
- Eggs: 2 large
- Buttermilk: 1 cup (240ml)
- Blueberries, fresh or frozen: 1 cup (140g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin pan with muffin liners.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and buttermilk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the blueberries.
- Fill prepared muffin cups to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per muffin:
- Calories: 250
- Protein: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 20g
- Fat: 10g
Dish Characteristics:
- Fluffy and moist texture
- Sweet and tangy blueberry flavor
- Studded with plump blueberries
- Crisp exterior
- Perfect for breakfast or brunch
User Comments:
- "These muffins are so delicious and easy to make! I love the combination of blueberries and oats."
- "The perfect grab-and-go breakfast. I always have a batch in my freezer for a quick and satisfying meal."
- "These muffins are a crowd-pleaser. I bring them to every party and they're always a hit."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- You can use frozen or fresh blueberries for this recipe. If using frozen blueberries, do not thaw them before adding them to the batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
