Muffins
Blueberry oat breakfast muffins
High-rising oat muffins with blueberries and a cinnamon-sugar top.
Based on King Arthur Test Kitchen’s King Arthur Baking recipe ↗
- Time
- 40 minutes
- Makes
- 12 muffins
- Oven, conventional
- 190°C / 375°F
Before you begin
Read the whole recipe, then get these ready.
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Spatula
The short oat soak keeps the muffins tender without needing a mixer.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 190°C (375°F) and line the tin.
- 2
Stir oats and milk together and rest for 10 minutes. Whisk in sugar, oil and egg.
- 3
Fold in flour, baking powder, cinnamon, salt and blueberries just until combined.
- 4
Divide into cups and bake 18–22 minutes, until the tops spring back.
Your baking notes
Notes stay on this device.