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12
Servings
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10 min
Preparation Time
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20 min
Cook Time
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If your favorite part of the muffin is the top, this recipe is for you! Ginger Blueberry Muffin Tops makes for a warm and tender breakfast option or snack bursting with blueberries. Whip up this recipe in under 30 minutes and serve warm for a treat everyone will love.
Ingredients
- 1 ½ cups Quaker® Oats (quick or old fashioned, uncooked)
- 1/2 cup sugar
- 1/3 cup (5 tbsp plus 1 tsp) margarine or butter, melted
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- 3/4 tsp ground ginger
- 2/3 cup milk
- 1 egg, slightly beaten
- 1 cup fresh or frozen blueberries
Cooking Instructions
- Heat oven to 400°F.
- Grease large cookie sheet.
- Combine oats and sugar.
- For streusel topping, combine 1/4 cup oat mixture and 1 tablespoon of melted margarine in small bowl; set aside.
- For muffins, add flour, baking powder and ginger to remaining oat mixture; mix well.
- Add combined milk, remaining melted margarine and egg; mix just until dry ingredients are moistened.
- Stir in blueberries.
- For each muffin top, drop batter by 1/4 measuring cupfuls onto prepared cookie sheet.
- Sprinkle streusel topping evenly over batter, patting gently.
- Bake 20 to 22 minutes or until golden brown.
- Serve warm.
Cook Note:
To freeze, wrap muffin tops securely in foil or place in freezer bag; label and freeze. To reheat, microwave at HIGH about 30 seconds per muffin top.
Key Products
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