Blueberry Oatmeal Muffin Adjusted

Bahan-bahan

1 cup plus 1 tablespoon old-fashioned rolled oats, divided

1 cup dairy or non-dairy milk

Cooking spray or 12 paper muffin liners

1 cup (120 g) all-purpose flour

1/2 (56 g) cup whole wheat flour

1/2 (106 g) cup packed light or dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

8 tablespoons (1 stick) unsalted butter - cold cut in cubes

1 large egg

2 teaspoons vanilla extract

3/4 teaspoon kosher salt

1 1/2 cups fresh or frozen blueberries (about 7 ounces, do not thaw - if fresh, put in freezer.

1 T Demerara sugar

Petunjuk

Adjust oven rack to middle position and preheat to 350°F (180°C). Prepare a nonstick or aluminum muffin pan by greasing lightly or lining with tinfoil or paper liners. Combine flour, sugar, baking powder, salt, baking soda, cinnamon, salt and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a mealy powder, about 2 minutes. Add eggs, and vanilla to oatmeal/milk mixture, mixing briefly to form a thick batter.

Drop a heaping tablespoonful (about 1 ounce, or 28g if you want to be mathematically precise) of plain dough into the bottom of each muffin cup. Fold blueberries into remaining dough, which will be extremely stiff. Divide evenly between each cup. If you like, sprinkle each muffin with Demerara sugar, about 1 teaspoon each or to taste. Bake until muffins are puffed and firm, about 25 minutes. Enjoy immediately and store leftovers in an airtight container for up to 1 day.