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Blueberry & Raspberry Oat Muffins

Ingredients

  • 2 cups (500 mL) Robin Hood Original All Purpose Flour
  • 1 Cup (250 mL) Robin Hood Oats
  • 3/4 cup (175 mL) packed brown sugar
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) buttermilk
  • 1/4 cup (20 mL) Crisco Vegetable or Canola Oil
  • 1 egg
  • 1 cup (250 mL) blueberries
  • 1 cup (250 mL) raspberries
  • 2 tbsp (30 mL) Robin Hood Oats

Directions

Preheat oven to 375°F (190°C). Grease or line 12 cup muffins pan with paper liners.

Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt in medium bowl. Stir well.

Whisk buttermilk, oil and egg in a separate medium bowl. Add to flour mixture, stirring just until moistened. Gently fold in fruit. Divide batter into prepared muffin cups. Sprinkle with oats.

Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack.

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Blueberry & Raspberry Oat Muffins

Ingredients

  • 2 cups (500 mL) Robin Hood Original All Purpose Flour
  • 1 Cup (250 mL) Robin Hood Oats
  • 3/4 cup (175 mL) packed brown sugar
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) buttermilk
  • 1/4 cup (20 mL) Crisco Vegetable or Canola Oil
  • 1 egg
  • 1 cup (250 mL) blueberries
  • 1 cup (250 mL) raspberries
  • 2 tbsp (30 mL) Robin Hood Oats

Directions

Preheat oven to 375°F (190°C). Grease or line 12 cup muffins pan with paper liners.

Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt in medium bowl. Stir well.

Whisk buttermilk, oil and egg in a separate medium bowl. Add to flour mixture, stirring just until moistened. Gently fold in fruit. Divide batter into prepared muffin cups. Sprinkle with oats.

Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack.