Blueberry Oat Muffins

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Two breakfast favourites unite in these moist, berry-filled muffins. If using frozen blueberries, do not thaw berries before adding to flour mixture.
12 muffins
2 cups all-purpose flour
1 cup uncooked quick OR old-fashioned oats
1 tablespoon Fleischmann's® Baking Powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 eggs
1 cup milk
1/2 cup sugar
1/3 cup Crown® Lily White® Corn Syrup
1/4 cup fresh OR frozen blueberries
1/4 cup Canola oil

Preheat oven to 350°F (180°C).

Lightly grease a 12-cup muffin pan with cooking spray.

Place oats in a bowl and pour boiling water over them; let stand 2 minutes.

Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl; set aside.

Combine eggs, milk, corn syrup, sugar and canola oil, whisk well, add oats; mix until blended. Stir in flour mixture, blend well. Stir in blueberries.

Pour batter into prepared muffin cups, fill ¾ full. If desired, sprinkle tops with a few oats. Bake for 20-25 minutes or until lightly browned and toothpick inserted comes out clean. Cool in pan 5 minutes, then remove to wire rack to cool completely. Store in an airtight container for up to 3 days.

Total Time
Bake Time 15 to 20 minutes
LEAVE A review

Review from Giorgio
Canola oil not listed in ingredients
Reply from Make Good: Thanks for flagging! We'll be sure to update our recipe :)


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