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Blueberry Breakfast Muffins

Makes 12 servings


  • 1/2 cup oats
  • 1 1/2 cups flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup blueberries rinsed and drained
  • 3 tablespoons sugar


* Cooking Time: 7 to 9 minutes Power: 70% (490 watts) Standing Time: 2 minutes total Place a double thickness of cupcake paper liners in each of six microwave muffin cups or 6- ounce custard cups.

1. Place oats in a blender container. Cover and blend with on-off bursts until coarsely chopped.

2. In a medium bowl, stir chopped oats, flour, 2/3 cup sugar, baking powder, 3/4 teaspoon of the cinnamon and salt until blended; set aside.

3. In a separate medium bowl, beat eggs. Add milk, oil and vanilla and stir until blended. Stir into flour mixture just until moistened. Gently stir in blueberries just until combined. Spoon about 1/4 cup of the batter into each prepared muffin cup.

4. Place muffin cups in a circle in microwave oven. Microwave, uncovered, at 70% power (490 watts) for 3 1/2 to 4 1/2 minutes or until a wooden pick inserted in center comes out clean, rotating each cup one-half turn after 2 minutes. Let muffins stand for 1 minute. Remove muffins from muffin cups. Repeat with remaining paper liners and batter.

5. Meanwhile, in a small bowl, mix 3 tablespoons sugar and remaining 1/4 teaspoon cinnamon. Dip tops of warm muffins in cinnamon-sugar. Cool muffins on a wire rack. Serve warm.

Find more great family recipes and meal planning assistance at Dine Without Whine.