I have always loved waking up & cooking breakfast. The house always smells delicious for everyone to wake up to, and it gives me a little me time in the morning. I brew a hot cup of coffee, put on some music, and throw together something yummy. If only every day could start off that way. But then I think about it, and I think it wouldn’t be as special if I was to do it every day. Who knows.
Lately, I have been trying to find more breakfast recipe’s that are quick & easy for us to just grab & go. Our schedules have been so hectic that having to cook anything that takes longer than a minute or two just isn’t ideal. We had two boxes of fresh blueberries in the fridge so I thought some fresh baked blueberries muffins would be perfect, and they were!
I bagged them individually and we had enough for a quick breakfast all week long! I hope you guys enjoyed this recipe as much as we did. Enjoy!
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Blueberry Oatmeal Crumb Muffins
Blueberry Oatmeal muffins are bursting with fresh berries and are topped with brown sugar streusel for a bakery style result
- 1-1/2 cups all purpose flour
- 1 cup oats (quick, old-fashioned, uncooked)
- 1/3 cup packed brown sugar
- 1 cup milk
- 1-1/2 cups fresh blueberries
- 1/4 cup canola oil
- 1 egg, lightly beaten
- 1 tsp vanilla
- 1/3 cups oats (quick, old-fashioned, uncooked)
- 1/4 cup all purpose flour
- 1/4 cup firmly packed brown sugar
- 2 tblspns unsalted butter, chilled and cut into pieces
1.Preheat oven to 400 degrees. Line twelve medium muffin cups with paper baking cups.
2.Combine oats, flour and sugar in a small bowl. Cut in butter with pastry blender until mixture is crumbly.
1.Whisk together dry ingredients in a large bowl (flour, oats, sugar and baking powder) to combine.
In a separate bowl, whisk together milk, oil, egg and vanilla. Add this mixture all at once to the dry ingredients along with the blueberries. Stir just until the flour mixture is moistened. (Do not overmix.) Divide batter evenly among muffin cups and sprinkle with reserved streusel.
2.Bake 18 to 20 minutes or until golden brown. Cool in muffin tin on wire rack for 5 minutes before removing.
Best served warm.
Recipe inspired by liveloveandgoodfood.com