Blueberry Oat Muffins

These blueberry oat muffins are my new favourite thing to bake. I’ve made them three times in the last month, and I might make them a fourth time. They’re my go-to morning snack these days, and of course, they pair perfectly with a cup of coffee.

Ingredients make 8 muffins

3/4 cup quick oats

1 cup flour

2 tsp baking powder

2 large eggs -room temperature

1/2 cup sugar

1/4 cup canola oil

2 tsp vanilla

1/2 cup 35% whipping cream -room temperature

3/4 cup frozen wild blueberries

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Bakers note

Baking with 35% whipping cream is a must when I'm making cakes, muffins, and scones. The high fat content in whipping cream will make these baked goods extra soft and fluffy, and because whipping cream is thicker than milk, less flour is needed, resulting in a lighter bake.

Directions

- Line a muffin tin with paper liners or lightly butter and dust with flour.

- Pre-heat the oven to 350 degrees F.

- Mix together the oats, flour, and baking powder. Set aside.

- Whisk together the eggs and the sugar.

- Whisk in the oil and the vanilla.

- Whisk in the whipping cream.

- Gradually whisk the dry ingredients into the wet ingredients. Don’t over mix.

- Fold in the blueberries. Don’t over mix.

- Fill the muffin tin with batter, leaving some space at the top.

- Bake for 20-22 minutes or until you can pierce the middle of a muffin with a toothpick and it comes out clean.

- Remove the muffins from the tins and let them cool on a wire rack.