Blueberry Oat Muffins

Makes 12 muffins

Two breakfast favorites unite in these moist, berry-filled muffins. If using frozen blueberries, do not thaw berries before adding to flour mixture.

Bake Time

15 to 20 minutes

Ingredients

2/3 cups uncooked quick OR old-fashioned oats

1/2 cup boiling water

1 cup all-purpose flour

2 teaspoons Argo® 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 Karo® Light Corn Syrup

3/4 cup fresh OR frozen blueberries

Directions

Preheat oven to 350°F (180°C).

Lightly grease a 12-cup muffin pan with cooking spray.

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.