Foto: RecipeGirlIngredients
- ¼ cup oats
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 cup granulated white sugar
- ¼ cup (½ stick) butter, (at room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1¼ cups low fat buttermilk
- 1 cup fresh blueberries
Steps
Preheat the oven to 350℉. Spray muffin pans with cooking spray.
In a small bowl, stir together the oats, brown sugar, and cinnamon; set aside.
In a large bowl, use an electric mixer to beat the sugar and butter at medium speed until fluffy. Add the eggs, beating until blended. Stir in the vanilla.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; add to the butter mixture alternately with the buttermilk, ending with the flour mixture. Gently stir in the blueberries. Spoon the batter into the prepared muffin pans, filling two-thirds full. Sprinkle the batter evenly with the oat topping mixture.
Bake 15 to 20 minutes or until the tops are golden. Cool the muffins in the pans for 5 minutes; remove from pans, and cool on wire racks.
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