Blueberry Rosemary Muffins
Servings 12
Ingredients
- 1 1/3 cup all purpose flour
- 2 eggs
- 2/3 cup quick oats
- 2/3 cup brown sugar
- 1/2 cup oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 cup fresh blueberries
- 1/2 tsp dried rosemary
- 1/4 tsp salt
Instructions
- Preheat the oven to 400°F and prepare a muffin tin by lining it or spraying with non-stick spray.
- In a large bowl, whisk together the eggs. Add in the vegetable oil, milk and vanilla extract and stir together.
- In a medium sized bowl combine all of the dry ingredients and stir well. Add the dry ingredients to the wet and gently mix together.
- Fold in the blueberries and dried rosemary and stir well.
- Using a spoon or baking scoop, distribute the batter evenly among the muffin tin. Bake for 5 minutes at 400℉ and then reduce the temperature to 350℉ and bake for a remaining 12-15 minutes, or until an inserted toothpick comes out clean. Enjoy!
Notes
Tips and Substitutions:
- All-purpose flour
- If you want to make this recipe gluten-free, use the same amount of this 1:1 gluten-free flour instead of the all-purpose flour.
- Oats
- I recommend using quick oats.
- Oil
- I use vegetable oil when baking but you can use any kind of mild oil.
- Milk
- Dairy, almond or soy milk will all work in this recipe.
- To make this recipe dairy-free or vegan, use almond or soy milk.
- Fresh blueberries
- I highly recommend using fresh blueberries instead of frozen. The frozen blueberries make the batter too watery, which impacts the final texture of the muffin.
- Dried rosemary
- Make sure the majority of the dried rosemary is crushed or chopped into small pieces so that it is easier to distribute throughout the batter.