Oatmeal-Blueberry Muffins

By á-2700

Paula Deen

Ingredients

• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup quick-cooking oats
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 3/4 cup whole milk
• 1 cup fresh blueberries

Details

Servings 15

Preparation

Step 1

Preheat oven to 400. Line about 15 muffin cups with paper liners.

In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating until combined. Beat in vanilla.

In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. (Do not overmix.) Gently stir in blueberries. Spoon batter evenly into prepared muffin cups, filling three-fourths full. Bake for 9 mins. or until golden brown. Let cool in pans for 5 mins. Remove from pans, and serve warm.