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!
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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)
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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

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

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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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