Blueberry Oat Muffins
We used local blueberries from Hood River Organic and Gee Creek rolled oats in this delicious blueberry muffin recipe!
1 1/2 cups whole wheat flour + 1 tablespoon, divided
3/4 cup rolled oats
1/2 cup lightly packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup nonfat milk + 2 tablespoons
1/4 cup unsalted butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract
1 cup fresh blueberries
Gee Creek organic rolled oats can be added to your next order along with our other pantry items!
Preheat oven to 400 degrees and lightly coat a muffin tin with nonstick spray or line with paper liners.
In a large mixing bowl, stir together 1 1/2 cups flour, rolled oats, brown sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the milk, butter, eggs, and vanilla.
Add the wet ingredients to the dry, then carefully stir with a wooden spoon, just until blended.
Gently toss blueberries with the remaining 1 tablespoon flour, then fold them into the batter. (This will prevent the blueberries from sinking to the bottom of the muffins.)
Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. This recipe makes 12 muffins!