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Blueberry Oat Muffins

  • Beginner
  • 12 muffins
Baking Success Or Baking Mess


2/3 cups uncooked quick OR old-fashioned oats
1/2 cup boiling water
1 cup all-purpose flour
2 teaspoons Fleischmann's® Baking Powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs, beaten
1/3 cup milk
1/4 cup Mazola® Canola Oil
1/3 cup sugar
1/3 cup Crown® Lily White® Corn Syrup
3/4 cup fresh OR frozen blueberries


Preheat oven to

350°F (180°C).

Lightly grease a 12-cup muffin pan with cooking


Place oats in a

bowl and pour boiling water over them; let stand 2 minutes.

Combine flour, baking powder, baking soda, cinnamon and salt in medium

bowl; set aside.

Combine eggs, milk, corn syrup, sugar and canola

oil, whisk well, add oats;

mix until blended. Stir in flour mixture, blend well. Stir

in blueberries.

Pour batter into prepared muffin cups, fill ¾ full. If desired, sprinkle tops with a few

oats. Bake for 20-25 minutes or until lightly browned and toothpick

inserted comes out clean. Cool in pan 5 minutes, then remove to wire rack to

cool completely. Store in an airtight

container for up to 3 days.

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