Oatmeal Ginger Blueberry Muffins
- 1/2 cup of butter
- 3/4th cup of Sugar
- 2 large eggs
- 1 cup of water (or milk your choice)
- 1/2 a cup of quick oats
- 1 cup of whole wheat flour (or white is fine)
- 1 tsp of ground ginger
- 1/2 tsp of salt
- 1 Tbsp of baking powder
- 1 cup of frozen blueberries
This recipe will make 12 standard muffins. Cream your butter and sugar together, then add eggs and beat again, then mix in your water. Add your dry on top of wet.. put oatmeal, then flour, then sprinkle salt, ginger and baking powder over the flour..
Mix quickly, stir till batter is just mixed together (do not over stir) then sprinkle the cup of frozen blueberries (you might want to cut it down to 3/4th a cup if you are using the small wild blueberries, as the volume of them changes depending on how they pack into your measuring cup)
Gently fold your blueberries in, then put into a greased steel muffin tin or if you use them, non-stick muffin tins. Bake 18 to 20 min in a 350 pre-heated oven.
Allow to sit in the muffin tin for a few min and then take them out and place on a cooling wire rack.. This is required for these muffins as the blueberries will make the muffin moist and can be a touch wet if you leave in the tins.. to keep that nice firmer crisp to the muffin, get them out and cooling properly 🙂
A lovely muffin, that ginger added a depth of flavour to them and the blueberry gives a burst of fruit with the oatmeal adding in some extra fiber.