Oat and blueberry muffins

Name: Oat and blueberry muffins
Prep time: 25 min
Cook time: 20 min
Yield: 10
Cuisine: Brunchs et déjeuners
Ingredients: 60 ml (1/4 cup) of butter; 250 ml (1 cup) of sugar; 375 ml (1 1/2 cups) of sieved flour; 125 ml (1/2 cup) of oat flakes; 2.5 ml (1/2 teaspoon) of salt; 5 ml (1 teaspoon) of baking soda; 5 ml (1 teaspoon) of baking powder; 375 ml (1 1/2 cups) of blueberries; 2 eggs; 125 ml (1/2 cup) of milk; 5 ml (1 teaspoon) of white vinegar; 2.5 ml (1/2 teaspoon) of vanilla extract

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Author: Les Cultures de chez nous

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Preparation 5

Baking 20

Portions 10

Freezing Yes

Budget

Ingredients Preparation

Ingredients

60 ml (1/4 cup) of butter
250 ml (1 cup) of sugar
375 ml (1 1/2 cups) of sieved flour
125 ml (1/2 cup) of oat flakes
2.5 ml (1/2 teaspoon) of salt
5 ml (1 teaspoon) of baking soda
5 ml (1 teaspoon) of baking powder
375 ml (1 1/2 cups) of blueberries
2 eggs
125 ml (1/2 cup) of milk
5 ml (1 teaspoon) of white vinegar
2.5 ml (1/2 teaspoon) of vanilla extract

Preparation

Side-by-side mode

Preheat oven to 375°F (190°C).
In a bowl, beat butter into cream then add sugar. Add flour, oat flakes, salt, baking soda and baking powder. Mix well.
Add blueberries and cover with the first mixture. Make a hole in the center of the mix. In another bowl, lightly whisk eggs, milk, vanilla and vinegar together. Pour the liquids in the hole at the center of the first mixture.
Mix everything carefully. Don't shake it too much. Pour the mixture into greased muffin moulds or covered with parchment paper. Bake at 375°F (190°C) on the upper grill for about 25 minutes.