Ingredients
12
12 servings
- •1 cup milk
- •0.25 cup vegetable oil
- •1 egg
- •1.25 cups quick cooking oats
- •1 cup all-purpose flour
- •0.33333334326744 cup white sugar
- •1 tablespoon baking powder
- •0.5 teaspoon salt
- •1 cup blueberries, rinsed and drained
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 156
- Carbohydrate: 22g
- Fat: 6g
- Fiber: 1g
- Protein: 4g
- Sugar: 8g
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