Blueberry & Raspberry Oat Muffins | Recipes

Blueberry & Raspberry Oat Muffins

(3) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins
Freezing:excellent

Ingredients

Muffins

2 cups 500 ml Robin Hood® Original All Purpose Flour
1 cup 250 ml Robin Hood® Oats
¾ cup 175 ml packed brown sugar
1 tsp 5 ml baking powder
½ tsp 2 mL baking soda
½ tsp 2 mL cinnamon
½ tsp 2 mL salt
1 cup 250 mL buttermilk
¼ cup 20 mL Crisco® Vegetable or Canola Oil
1 egg
1 cup 250 mL blueberries
1 cup 250 mL raspberries

Topping

2 tbsp 30 mL Robin Hood® Oats

Directions

  1. Preheat oven to 375°F (190°C). Grease or line 12 cup muffins pan with paper liners.
  2. Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt in medium bowl. Stir well.
  3. Whisk buttermilk, oil and egg in a separate medium bowl. Add to flour mixture, stirring just until moistened. Gently fold in fruit. Divide batter into prepared muffin cups. Sprinkle with oats.
  4. Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack.

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