Blueberry Oatmeal Muffins are the prefect way to start your day! With a few simple ingredients and fresh berries these are super easy to make!
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It’s no secret that I am not a big breakfast eater but my kids sure are! We are gearing up for back to school and I am already thinking about how to make breakfast time or even snack time simple! Enter these Blueberry Oatmeal Muffins!
My kids are so not ready to go to school but I kind of am ready! I am just kind of ready for some normalcy around the house, whatever that means. You know, regular bedtimes, regular routines. But until then let’s just make muffins!
HOW TO MAKE MUFFINS:
Start with your flour and sugars. You can make these as sweet as you want them. I only used half a cup but you could definitely use more if you need them sweeter.
Secondly, pick a fruit. I try to use what is in season.
Third use a good muffin liner. Greaseproof are the best! I use these but I also recommended these parchment paper type of liners.
Don’t forget with these Blueberry Oatmeal Muffins you need to mix the wet ingredients into the dry ingredients using a wooden spoon or a soft spatula. Mix just until everything is incorporated. Don’t over mix!
OTHER FLAVORS OF MUFFINS:
I made these blueberry banana muffins before but didn’t add the oatmeal. Equally delicious!
Also try these cranberry pecan muffins which are perfect for fall.
Next you may want to try these chocolate zucchini banana muffins! If your garden is bursting with zucchini this is a great way to us them up!
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- 2 cups all purpose flour
- 1/2 cup old fashioned oats
- 2 tsp baking soda
- 1/2 cup brown sugar
- 1 stick butter, melted
- 2 large eggs
- 1 cup milk
- 1 1/2 cups blueberries
- Preheat oven to 400 degrees F. Line muffin pan with liners. Set aside.
- In medium bowl whisk together flour, oats, baking soda and sugar. Set aside.
- In a medium size pot, melt butter. Remove from heat.
- Whisk eggs and milk into melted butter.
- Pour butter mixture into flour mixture. Stir well.
- Stir in blueberries.
- Scoop into muffin liners.
- Bake for 12-15 minutes.
- Cool and ENJOY!
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 145 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 35mg Sodium: 197mg Carbohydrates: 20g Fiber: 1g Sugar: 6g Protein: 3g
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