Now that school has started, are you running short on time in the mornings? Are you rushing out the door without satisfying yours or your kids’ bellies? These muffins can be one solution. Your kids will look forward to breakfast when they know these are on the menu. I might say they are the next best thing to having blueberry pancakes for breakfast, but I honestly think they are better. They are moist and flavorful, and when you get a juicy blueberry in every bite, it’s an added bonus.
They would also make a great after school snack with a tall glass of milk. The oatmeal topping gives the simple streusel topping texture. I have also made them with chopped nuts in the streusel topping. I love them both ways. It is just a matter of preference. These also freeze well.
These are so moist, no butter is needed. But, whoever said no to butter in a warm muffin when it’s offered? Right? Yum!
- ¼ cup regular oats
- 2 Tablespoons brown sugar
- 1-1/2 teaspoons ground cinnamon, separated
- ¼ cup butter, softened
- 1 cup granulated sugar
- 2 eggs or ½ cup egg substitute
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1-1/4 cups reduced-fat buttermilk
- 1 cup fresh blueberries
- Vegetable cooking spray
- Preheat oven to 350 degrees F.
- Stir together oats, brown sugar and ½ teaspoon cinnamon. Set aside.
- Beat butter and granulated sugar at medium speed until fluffy. Add eggs, beating until blended. Stir in vanilla.
- Combine flour, baking soda, baking powder, salt, and remaining 1 teaspoon cinnamon. Add to butter mixture alternately with buttermilk, ending with flour mixture.
- Toss blueberries in some flour and gently stir into batter. Spoon batter into muffin pans coated with cooking spray, or use cupcake liners, filling ⅔ full. Sprinkle evenly with oat mixture.
- Bake cupcake size muffins for 15 to 20 minutes; bake muffin size muffins for 20-22 minutes.
Et cetera: This recipe was adapted from MyRecipes.com