These muffins are so good, excellent for a quick breakfast. A little sweet but not too sweet, not a lot of sugar. A hearty texture from the oats and a crunch of walnut, a nice change from a plain blueberry muffin. Hits the spot.
1¼ cups old fashioned oats
1¼ cups flour
1/3 cup sugar
1 Tbl baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup oil
1 cup blueberries
1 cup chopped walnuts
Preheat oven to 400°. Spray 6 cup muffin pan or use Demarle 6 cup muffin tray. In large bowl, combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil just until dry ingredients are moistened. Fold in blueberries and walnuts. Divide batter evenly between muffin cups, they will be full. Bake 22 to 25 minutes, until center tops are set.
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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
