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Blueberry Oatmeal Muffins

My in-laws were flying out of Vancouver for a trip on an early morning red eye. Since their flight is super early in the morning and they don't live in town, they decided to spend the night at the Vancouver Airport. Despite numerous attempts asking them to stay with us, they did not want to inconvenience us.

In the end, we came to a compromise and my husband drove out to pick them up from the ferry terminal and dropped them off at the airport. As my husband and I have flown out of Vancouver Airport on a few morning red eyes, we knew most fast food places are not open that early. So I decided to send a little care package for them on their flight out.

I wanted to make them something that is healthy, tasty and did not need to be refrigerated. So I made them these blueberry oatmeal muffins.

Of course, before the muffins left my house, we did a little quality control testing. Apparently it was a little too good as we each ate a muffin. The little man kept asking for "maaf-maaf". It's a good thing I made a dozen of these "maaf"fins!

Delicious blueberry oatmeal muffins

1-1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, fresh or frozen

1. Preheat the oven to 425 degrees F.

2. Grease 12 muffin cups or line with paper muffin liners.

3. In a large bowl, combine oats, flour, sugar, baking powder and salt.

4. Mix milk, egg and oil in another bowl.

5. Pour the liquid mixture to the dry and stir until it is just combined. Do not overmix.

6. With two spoons or a large cookie scoop, add in a tablespoon and half of batter to each muffin cup. Evenly divide the blueberries between each muffin cup and fill with the remaining batter. Lightly tap the muffin tin on the counter to settle the batter.

7. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. (Note: If you are using frozen blueberries, you may need to bake it for a little longer.)

Source: Slightly adapted from Allrecipes

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