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My grandson, Tater Tot, loves blueberry muffins. He calls them cupcakes. I try to make them when he comes to visit his Southern Nana. These muffins are great anytime!
1/2 cup instant oats
3/4 cup orange juice
1 1/2 cups all-purpose flour (can use half wheat flour)
1/2 cup sugar (I use splenda)
1 1/4 tsps baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup cooking oil or can use 8 tablespoons butter (1 stick), melted
1 egg, beaten
1 cup blueberries (I use fresh but can use frozen)
4 tsps. sugar
1/2 tsp. cinnamon
Preheat oven to 400 degrees, grease or spray 12 cup muffin pan. Mix oats and orange juice together and set aside. In a medium bowl, mix flour, 1/2 cup splenda or sugar, baking powder, salt, and baking soda. Blend in egg and oil. Stir in oat mixture and fold in blueberries. Spoon into muffin pan. Mix 4 tsps. sugar and 1/4 tsp. cinnamon and sprinkle over tops of batter.
Bake 18 to 20 minutes.
These are great with coffee in the morning. ENJOY!
Note: You can add one medium mashed banana to this recipe if you like. Cook the same amount of time at the same temperature.
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