• Preparation Time 15 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Excellent

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Ingredients

  • 1 cup Robin Hood® Oats
  • 1 cup buttermilk
  • 1 cup Robin Hood Original All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3/4 cup packed brown sugar
  • 1 egg, beaten
  • ¼ cup Crisco® Vegetable or Canola Oil
  • 1 cup blueberries, fresh or frozen

Serving Size: 12 muffins

Directions

Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease or line 12 cup muffin pan with paperliners.
  • Combine oats and buttermilk in a medium bowl. Let stand.
  • Mix flour, brown sugar, baking powder, baking soda and salt together in a large bowl. Stir well to blend. Add egg and oil to oat mixture. Mix well. Add to flour mixture, stirring just until moistened. Gently fold in blueberries. Fill prepared muffin cups.
  • Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack.

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