Hardy Blueberry Muffins

I enjoy muffins quite a lot. They can be an easy on the go snack, they are tasty, and it doesn’t matter what age you are, because muffins are good for any age. However, I have realized that I have become quite picky when it muffins. If I ask for a muffin somewhere  nowadays, I will get an over sized cup cake, without the icing. They have become more of a dessert rather that an on the go snack, so I have come to change that with this easy recipe! This recipe make about 12 jumbo sized muffins

**Writer’s note** It is completely okay to use frozen blueberries. Store bought blueberries are fine as well. For this recipe, I used frozen blueberries as my family freezes fresh ones every year!

What you will need:

1 cup               Yogurt of your choice (I find that raspberry or blueberry work best)
1 1/4 cup        Milk
1 cup              Margarine
2                      Eggs (Lightly whisked)
1 1/2 cup        Rolled Oats
2 cups            Granulated Sugar
3 cups            All-Purpose Flour
4 tsp              Baking Powder
2 tsp              Salt
2 cups           Blueberries

Step 1:
Preheat your oven to 400 degrees Fahrenheit, and prepare your muffin tin and your muffin liners (jumbo size)

Step 2:
Grind your oats in a blender, or mechanism of your choice until they are coarse. You do not want a fully powder mix, so they should still have texture to them


Step 3:
Measure all of your dry ingredients and put them, including your oats, in a bowl. Add your margarine into the bowl as well, and with a pastry cutter, cut in your butter. You want butter chunks about the size of peas

Step 4:
In a separate bowl, measure out all of your wet ingredients and combine.

Step 5:
Make a well in the middle of your dry ingredients, and pour your wet ingredients in. Fold gently until no flour patches are visible. **if your batter seems too stiff, add a touch of milk**

Step 6:
Gently fold in blueberries being sure not to over mix your batter

Step 7:
Deposit your batter into your muffin liners, filling them about 3/4 full
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Step 8:
(I think this step makes them taste the best
Sprinkle cinnamon sugar on top of your muffins, but be careful not to put too much!

Step 9:
Bake for about 30 minutes, or until your toothpick comes out clean from the center of the muffin. Cool on cooling rack, and wrap once completely cool!


And that’s it! You’re done! I really like these muffins, because they almost remind me of a snickerdoodle cookie! Hopefully you enjoy this recipe and find it easy and simple. I guess you can say there is muffin (like nothin’) to it!


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