Blueberry oatmeal muffins

Social distancing … checked.
Hand washing … checked.
Masks … finally checked! 

Blueberry oatmeal muffins 

(Loosely adapted from Sally’s Baking Addiction)

For 12 muffins:

1/2 cup milk
80 g old-fashioned whole rolled oats
156 g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
55 g butter, melted and cooled
80 g Greek yogurt
100 g honey
1 large egg (at room temperature)
190 g fresh or frozen blueberries 

  1. In a small bowl, soak oats with milk for 20 minutes.
  2. Preheat oven to 425 F.
  3. Line a regular muffin tray with 12 cupcake liners. 
  4. In a large bowl, whisk flour + baking powder + baking soda + ground cinnamon + salt.
  5. In a separate small bowl, melt butter in a microwave for 30 seconds. 
  6. Use a fork to mix yogurt in the melted butter. 
  7. Add egg and honey to the yogurt-butter mixture. 
  8. Use a spatula to gently to fold the wet ingredients to the flour mixture. 
  9. Finally add blueberries. 
  10. Spoon the batter into the muffin liners. 
  11. Sprinkle rolled oats on top. 
  12. Bake for 17 minutes. 
  13. Let it cool down in the tray for 5 minutes before serving.