Grant’s Blueberry Muffins

by Rachael Ray Show Staff 9:00 AM, April 19, 2016

Rachael Ray Show

Aired April 19, 2016

Serves 12 muffins

For the Muffins:
1 3/4 cups flour, plus more for dusting berries
1 cup rolled oats
2 tablespoons baking powder
1 teaspoon salt
2/3 cup sugar
1/2 cup dark brown sugar
2 eggs
1 cup sour cream
1 cup vegetable oil
1/4 cup milk
1 teaspoon apple cider vinegar 
1 cups blueberries, frozen

For the Streusel Topping:
1/2 cup flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons butter


Preheat oven to 400°F.

In a large bowl, whisk together flour, oats, baking powder and salt. Set aside.

In a second medium-sized bowl, whisk together both sugars, eggs, sour cream, oil, milk and vinegar.

In another small bowl, blend together the flour, brown sugar, cinnamon, salt, nutmeg and butter with a fork for the topping.

Place liners into 12 muffin tins. When you’re ready to bake, fold the wet ingredients into the dry ingredients with a rubber spatula until mixed. Dust the frozen berries with a spoonful of flour and add them to the batter. Fold to combine. Evenly distribute the batter into the 12 cups, filling them almost to the top. Top each muffin with 2 teaspoons of the streusel topping.

Bake for 30 muffins or until golden brown on top.

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