Grampie’s Favourite Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Desserts
- Diet: Vegetarian
Ingredients
1 Cup rolled oats
1 Cup plain yogurt (use coconut yogurt for a vegan option)
1/2 Cup neutral oil (vegetable, canola or refined coconut oil)
3/4 Cup brown sugar
1 egg
1 Cup flour (I usually use all-purpose but have made them for gluten free friends using Bob’s 1 to 1 Gluten free Flour)
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 Cup fresh or frozen blueberries (if you’re using thawed blueberries make sure to drain the liquid first)
Instructions
1. Soak oats in yogurt for at least 30 minutes.
2. Mix in oil, sugar and egg, beat well.
3. Sift in flour, salt, baking soda and baking powder. 4. Before mixing, add berries (so that they get a coat of flour and won’t all sink to the bottom of the muffins.
4. Stir until just mixed.
5. Scoop and fill muffin pan lined with muffin cups or parchment, filling each about two thirds of the way to the top.
6. Bake at 200C/400F for 20 minutes.
7. To test if the muffins are cooked all the way, poke one with a toothpick in the thickest part. If the toothpick comes out clean, the muffins are fully cooked. If the toothpick comes out wet, or with batter on it, keep the muffins in the oven, checking every few minutes.
8. Place the muffins on a cooling rack and allow to cool completely (lest you bite into a lava-blueberry). Enjoy!
Keywords: Blueberry Muffins