This recipe makes a double batch so 24 muffins. If you find this to be too many for your household you can divide the recipe in half or freeze any extras. Pop the muffins into an airtight container for the freezer but only freeze once the muffins are completely cooled.
Ingredients:
2 cups milk
1/3 cup oil
2 eggs
2 1/2 cup quick oats
2 cups flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 cups blueberries
Topping:
2 cups flour
1 1/2 cup quick oats
2/3 cup brown sugar
3/4 cup butter
Directions:
1. Preheat oven to 350 degrees.
2.This recipe makes 24 muffins. Grease muffin tins and line with paper muffin cups.
3. Mix together the first 3 ingredients.
4. Add in remaining ingredients and mix together to form the batter.
5.Scoop batter to 3/4 fill the muffin cups. Make crumble topping and add onto the top of the muffins.
6. Bake for 25 to 35 minutes or until fully cooked (slightly browned).
7. Cool for 5 to 19 minutes in the muffin pan then place muffins onto a rack to cool.