Anyone else drowning in blueberries? Try making a batch (or two) of these beautiful blueberry oatmeal muffins and stick them in your freezer, what a welcome treat they will make in October when blueberries are only a memory!
These muffins use lemon zest and maple syrup to enhance the natural flavours in the blueberries without detracting from their own sweetness.
Blueberry, Lemon and Maple Oatmeal Muffins
(12 muffins)
1. Preheat the oven to 400F.
2. Combine the flour, salt, baking powder, soda, oats and lemon zest in a bowl and stir together.
3. In a second bowl whisk together the syrup and egg. Whisk in the yogourt, lemon juice and oil. In small bowl sprinkle the blueberries with a 1/4 cup of the dry mix.
4. Gently fold together the dry ingredients and the wet ingredients. Stir in the blueberries. Divide between 12 muffin tins and bake for 18-20 minutes.
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