These blueberry oatmeal muffins have a great texture and stay moist and tender for days — if they last that long at your house!
Ingredients
- milk: 1 cup
- vegetable oil: 0.25 cup
- egg: 1 piece
- ¼ cups quick cooking oats: 1 piece
- all-purpose flour: 1 cup
- white sugar: 0.33333 cup
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- blueberries: 1 cup (drained)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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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.
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Spoon batter into the prepared muffin cups, filling each 2/3 full.
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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.
