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BLUEBERRY MUFFIN RECIPE

Looking for a delicious and healthy blueberry muffin recipe that can be easily modified as gluten-free or dairy free? Well you're in luck.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Servings 12 muffins

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup quick cooking oats
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup milk I use 2%
  • 3/4 cup vegetable oil or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup blueberries fresh or frozen
  • 1 tablespoon coarse sugar optional
  • cooking spray

Instructions
 

  • Pre-heat oven 375° F.
  • In a large bowl combine the first seven ingredients and set aside.
  • In a small bowl whisk eggs, milk and oil.
  • Mix egg mixture into flour mixture until just combined then stir in the vanilla extract.
  • Fold in blueberries.
  • Grease or use cooking spray to coat a 12 count muffin pan.
  • For over the top muffins fill muffin cups 3/4 full.
  • Add a few sprinkles of coarse sugar on top of the batter just before baking.
  • Bake for 25 to 30 minutes.
  • Remove from oven and rest for a few minutes, then remove muffins from the pan and place on a wire rack to cool.