Sunday, January 12, 2014

Blueberry Oatmeal Muffins with Granola Crumb Topping

The only change I made to this recipe was that I added 1/2 cup of flour, 1/2 cup sugar, and 1/4 cup butter to the crumb topping
Blueberry Oatmeal Muffins with granola crumb topping
  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1/2 cup brown sugar, packed
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup blueberries
  • 1 cup granola
  • Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  • In a large bowl, combine flour, oats, sugars, baking powder, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together milk, applesauce, vegetable oil, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine.
  • Scoop the batter evenly into the muffin tray. Sprinkle with granola. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  • Remove from oven and cool on a wire rack.

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