Berries are a wonderful addition to many dishes. They enhance most any dessert. Are a stylish addition to a salad. Make wonderful sauces for both sweet and savory dishes. And put them in a muffin – well that’s just like soup & sandwich or peanut butter & jelly for me! Berry delicious!!
This is a nutritious, quick & easy muffin recipe that you can make with any berry or combination of them. It is my new go-to recipe to have on hand for an “on the go” breakfast or snack.
Yield: 12 muffins
Ingredients
- 1-1/4 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1 cup (8 ounces) plain yogurt or sour cream
- 1/4 cup butter, melted
- 1 cup fresh blueberries
Directions
- In a large bowl, combine the first eight ingredients. Combine the egg, yogurt or sour cream and butter; stir into dry ingredients just until moistened. Fold in blueberries.
- Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
(Printable recipe can be found in my recipe index under Breakfast)