Sweets for breakfast? The Gastronaut recommend this prescription of blueberry oatmeal muffins to start the day or anytime you crave. With a good coffee they are irresistible.
Follow the steps to get 12 muffins in number 7 cupcake liners:
- 1 cup of oatmeal
- 3/4 cup plain flour
- 1/3 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup plain yogurt
- 1 egg
- 2 tablespoons vegetable oil
- vanilla essence to taste
- 1 cup fresh or frozen blueberries
Preheat the oven to 180 °C. Then, we will mix the dry ingredients: the oats together with the unprepared flour, the baking powder, the salt, the baking soda and the white sugar. We put aside and for the liquid ingredients, we integrate the yogurt that can be Greek or also drinkable, together with the egg that we have broken apart to make sure it is in good condition. Add the oil, mix well and add the dry ingredients mixing until it is a homogeneous mixture.
Finally, our blueberries come in, which can be fresh or frozen, but we must make sure to previously sprinkle them with a little flour so that they can hold onto the dough and not sink to the bottom of the pan when baking. We are ready to assemble our muffins on a baking sheet prepared with number seven cupcakes –or up to number eight– and fill three-quarters full with the mixture. Bake for about 20 minutes or until a toothpick inserted comes out clean.
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