Muffins–just for Breakfast? Blueberry Oat Muffins
Good morning! It looks like a beautiful Spring morning is shaping up for me so I decided to bake some blueberry oat muffins. I don’t know if you are like me, but I really don’t need a sweet for breakfast. I’m happy with my usual which are often eggs and fruit or oatmeal and fruit. But I do love having homemade muffins for that 3 p.m. hunger break! These muffins fit the bill because they have fruit for the sweet and a little turbinado sugar crunch on top. However, the addition of the oats to a regular recipe makes them slightly denser so one feels like a real treat! Like all muffins they are quick to make and store or freeze well. I hope you have a great day and just a little time to make this treat for yourself and your family. Happy Spring!
- 2 cups Baking Free gluten-free all purpose flour
- ½ cup Positively Free Instant Oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cups granulated sugar
- ½ cup unsalted butter (melted and cooled)
- ½ cup milk
- 3 large eggs
- ½ cup blueberries (fresh or frozen, dusted with flour)
- 2 tablespoons turbinado sugar
- Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
- In a large bowl, whisk together the flour, oats, baking powder and salt.
- In a medium bowl, whisk together the sugar, butter, milk and eggs. Add to the flour mixture and stir to combine. Gently fold in the dusted blueberries just to combine.
- Divide the batter among the prepared muffin cups and sprinkle the turbinado sugar, if desired.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm. Yum! Makes 12 muffins.