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!

Blueberry Oat Muffins
  • 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
  1. Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
  2. In a large bowl, whisk together the flour, oats, baking powder and salt.
  3. 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.
  4. Divide the batter among the prepared muffin cups and sprinkle the turbinado sugar, if desired.
  5. 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.