Blueberry Muffins
Good enough for company!
Servings: 12
Ingredients
- 1/4 cup regular oats
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon divided
- 1/4 cup butter softened
- 1 cup granulated sugar
- 2 medium eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups whole buttermilk
- 1 cup fresh blueberries
- Bakers helper cooking spray
- baking cups
Instructions
- Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
- Beat butter and granulated sugar at medium speed with an electric mixer until fluffy.
- Add eggs, beating until blended.
- Stir in vanilla.
- Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon;
- Add to butter mixture alternately with buttermilk, ending with flour mixture.
- Gently stir in blueberries.
- Spoon batter into baking cups coated with cooking spray, filling two-thirds full.
- Sprinkle evenly with oat mixture.
- Bake at 350° for 15 to 20 minutes or until tops are golden.
- Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.
Notes
To prevent the blueberries from bleeding, toss them in flour lightly before stirring into batter.