Oatmeal Blueberry Muffins

Yield: 12 units  |  Active time: 15 minutes  |  Oven time: 20 minutes

Ingredients

Directions
1. Preheat oven to 350ºF. Line muffin baking tray with 12 muffin cups.

2. In a medium bowl, mix the flour, British Class Quick Rolled Oats, baking soda, and salt. Reserve.

3. In another medium bowl whisk together British Class Turbinado Sugar and egg until uniform. Add oil, yogurt, and Cool Runnings Vanilla Extract and whisk until well incorporated.

4. Add the wet mixture into the dry mixture and fold until uniform. Fold in the blueberries.

5. Scoop the batter into the muffin cups, about 2 tablespoons per cup.

5. Bake for about 20 minutes or until you insert a toothpick and it comes out clean.

5. Enjoy.

 

Tip: If using frozen blueberries, do not thaw them before baking.


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