Ingredients
Units
Scale
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup rolled oats
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup vanilla yogurt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375˚F. Grease or line a standard 12 cup muffin tin with baking cups.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and oats until combined.
- In a medium mixing bowl, whisk together eggs, brown sugar, white sugar, oil,lemon zest, vanilla extract, buttermilk and yogurt until thoroughly combined.
- Stir the wet ingredients into the dry ingredients and mix until just combined.
- Dust the blueberries with a little flour (helps to prevent them from sinking) and gently fold into the batter.
- Divide the batter evenly between each muffin cup (about 2-3 heaping large spoonfuls). You may have some leftover or you can add the extra batter to the cups for jumbo muffins.
- Bake on a center rack for 18-20 minutes, until tops are golden and bounce back when touched.
- Let cool in pan for 5 minutes and then transfer the muffins to a wire rack.
- Prep Time: 10 mins
- Cook Time: 20 mins