Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Servings

Makes 12 Muffins

Rating


Ingredients
  • 1 cup blueberries
  • 1 cup buttermilk
  • 1 cup sugar
  • 1 Tbsp. baking powder
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 2 large eggs, lightly beaten
  • 2-1/4 cups,
    plus 2 tsp. all-purpose flour
  • 3/4 cup rolled oats
  • 3/4 tsp. cinnamon
  • 6 Tbsp. Pompeian Extra Light Tasting Olive Oil
Preparation
1. Preheat oven to 375˚ F. Line a 12-cup muffin tin with paper liners.

2. Combine 2-1/4 cups of the flour, rolled oats, baking powder, salt, cinnamon, and nutmeg in a large bowl. Whisk to blend thoroughly.

3. Combine buttermilk, eggs, sugar, and Pompeian Extra Light Tasting Olive Oil in a medium bowl. Whisk just until combined. Pour liquid mixture into the bowl of dry ingredients and stir just until incorporated (do not over mix). Toss blueberries with remaining 2 tsp. of flour and fold into muffin batter.

4. Spoon equal amounts of muffin batter into lined muffin cups, sprinkle with sugar, and bake for 25-30 min., until a wooden pick inserted into the center of the muffins comes out clean.
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