Blueberry Oat Muffins with Cinnamon Sugar

Photo: Renee Comet (photographer) · Public domain · source

Tender, domed muffins made moist with Greek yogurt and hearty with oats, bursting with blueberries under a crackly cinnamon-sugar top. Twelve muffins, two each.

Ingredients

• 1¾ cups all-purpose flour
• 1 cup rolled oats
• 1½ cups fresh blueberries
• 2 eggs
• 1 cup plain Greek yogurt
• ½ cup milk
• 6 tbsp butter, melted

From your pantry: ⅔ cup sugar, 2 tsp baking powder, ½ tsp baking soda, 1 tsp vanilla, 1 tsp cinnamon, ½ tsp salt.

Instructions

1. Heat the oven to 400°F and line a 12-cup muffin tin. Whisk the flour, oats, baking powder, baking soda, salt and ½ tsp cinnamon in a large bowl.
2. In another bowl whisk the eggs, all but 2 tbsp of the sugar, the yogurt, milk, melted butter and vanilla until smooth.
3. Fold the wet ingredients into the dry with a spatula until just a few streaks of flour remain, then fold in the blueberries. Lumps are fine; overmixing makes tough muffins.
4. Divide the batter among the cups; they will be full. Mix the reserved 2 tbsp sugar with the remaining ½ tsp cinnamon and sprinkle over the tops.
5. Bake 18 to 22 minutes, until golden and a toothpick in the center comes out clean. Cool 5 minutes in the tin, then move to a rack.

Tip: Starting at 400°F gives the muffins a quick rise and tall domes. If you use frozen blueberries, add them straight from the freezer so they don't streak the batter.

Nutrition per serving

Good for

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