Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Baking powder: 1 tablespoon (15g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2g)
- Brown sugar: 1/2 cup (100g)
- Granulated sugar: 1/4 cup (50g)
- Old-fashioned rolled oats: 1 cup (120g)
- Milk: 1 cup (240ml)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon (5ml)
- Blueberries: 1 cup (120g)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, and granulated sugar.
- In a separate bowl, whisk together the milk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the rolled oats and blueberries.
- Fill the prepared muffin tins to the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Nutritional Information:
- Calories: 230
- Fat: 8g
- Saturated fat: 5g
- Cholesterol: 75mg
- Carbohydrates: 40g
- Protein: 6g
Dish Characteristics:
- Fluffy and moist
- Sweet and flavorful
- Packed with blueberries
- Perfect for breakfast, brunch, or a snack
User Comments:
- "These muffins are so delicious! They're the perfect combination of sweet and savory."
- "The blueberries add a perfect amount of sweetness and tartness."
- "These are the best blueberry muffins I've ever had. I will definitely be making them again."
- "They're so easy to make and they always turn out perfect."
- "I love that they're made with oatmeal, it gives them a nice nutty flavor."
Special Precautions and Tips:
- Do not overmix the batter, as this will result in tough muffins.
- If you don't have old-fashioned rolled oats, you can use quick-cooking oats instead.
- You can use fresh or frozen blueberries. If using frozen, do not thaw them before using.
- For a sweeter muffin, add an extra 1/4 cup of brown sugar.
- For a more tart muffin, add an extra 1/4 cup of blueberries.
