A cup of quick-cooking oats makes these moist muffins even more substantial.
- Total Time:
- Yield: Makes 12
Photography: Mike Krautter
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup sugar
- 2 large eggs
- 1 stick unsalted butter, melted and cooled
- 1/2 cup whole milk
- 1 1/4 cups blueberries
- Fine sanding sugar, for sprinkling (optional)
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.