apple oat blueberry muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup rolled oats
• 1 medium apple, peeled, cored, and diced (about 1 cup)
• 1/2 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, combine the milk and diced apple.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Gently fold in the blueberries and oats.
8. Fill the muffin cups about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• For best results, use room temperature ingredients.
• To prevent overmixing, stir the batter just until combined.
• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• For a richer flavor, substitute maple syrup for some of the sugar.
• Use a silicone muffin pan for easy removal.