I can’t imagine a lunch cookbook that would be complete without a blueberry muffin recipe.
I’m really proud of this one, and it’s an awesome addition to any mom’s repertoire. Featuring big, fresh blueberries that burst in your mouth and toasty fiber-filled oats in every last bite, it will remind you why blueberry muffins are such an unbeatable classic.
Cooking spray
1¼ cups all-purpose flour
1¼ cups old-fashioned oats
2 teaspoons baking powder
¼ teaspoon salt
½ cup sugar
½ cup buttermilk
1 large egg
1 teaspoon pure vanilla extract
⅓ cup canola oil
1 cup fresh or frozen (not defrosted) blueberries
1. Preheat the oven to 400°F and spray a muffin pan with cooking spray.
2. In a medium bowl, whisk together the flour, oats, baking powder, salt, and sugar.
3. In a large bowl, whisk together the buttermilk, egg, vanilla, and oil.
4. Stir the dry ingredients into the wet ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the muffin cups, filling ⅔ of the way. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire rack to cool.