must-have-muffins

Did you know that it’s National Blueberry Muffin Day?! This seems like the perfect opportunity to bust-out this Mini Blueberry-Oat Muffins recipe from American Girl Breakfast & Brunch! Toasting the oats brings out their flavor and adds a subtle nutty taste. You can use fresh or frozen blueberries (thaw them first), so this is a great recipe to make at any time of year. Don’t break the berries when you stir them or you’ll end up with blue-gray muffins. Muffins travel well and don’t require a fork to eat, so they’re a perfect choice for taking breakfast to go.

MINI BLUEBERRY—OAT MUFFINS

Ag Bfast Brunch Muffins1¼ cups quick-cooking rolled oats

1 cup all-purpose flour

¾ cup sugar

½ teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

1 cup buttermilk

4 tablespoons (½ stick) unsalted butter, melted

1 cup fresh or thawed frozen blueberries

MAKES 24 MINI MUFFINS

 

Preheat the oven to 400℉. Line a 24-cup mini muffin pan with paper or foil liners.

Put the oats in a medium frying pan and set the pan over medium heat. Toast the oats, stirring constantly with a wooden spoon, until fragrant and just beginning to brown, 4 to 5 minutes. Remove from the heat and let cool slightly.

Pour the cooled oats into a large bowl. Add the flour, sugar, cinnamon, baking powder, baking soda, and salt and whisk to combine. In a medium bowl, whisk together the egg, buttermilk, and melted butter. Pour the buttermilk mixture into the dry ingredients and mix with a wooden spoon just until evenly moistened. Gently stir in the blueberries.

Divide the batter evenly among the prepared muffin cups, filling them nearly to the rim. Bake until lightly browned and a wooden skewer inserted into the center of a muffin comes out clean, 12 to 14 minutes. Let the muffins cool in the pan on a wire rack for about 5 minutes, then carefully transfer them directly to the rack. Let cool for a few minutes longer and serve warm or at room temperature.

 

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