Source : https://www.kingarthurbaking.com/recipes/blueberry-oat-breakfast-muffins-recipe

Notes : Donne 12 muffins

Je fais la farine d’avoine en pulvérisant les flocons d’avoine dans le mélangeur.

Ingredients :

Muffins

• 1 1/2 cups (135g) King Arthur Oat Flour
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
• 3/4 cup (149g) granulated sugar
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/2 teaspoon cinnamon
• 3/4 cup (170g) milk, whole preferred; cold
• 3 large eggs, at room temperature
• 1/3 cup (67g) vegetable oil
• 1 teaspoon King Arthur Pure Vanilla Extract
• 3/4 cup (128g) blueberries, fresh or frozen

Toppings (optional)

• 2 tablespoons (14g) King Arthur Rolled Oats
• 1 tablespoon (12g) granulated sugar
• 1/4 teaspoon cinnamon

Directions :

1. Preheat the oven to 350°F. Grease the wells of a standard muffin pan or line with baking cups. Set aside. 
2. In a large bowl, whisk together the flours, sugar, baking powder, salt, and cinnamon.  
3. In a medium bowl or large measuring cup, whisk together the milk, eggs, vegetable oil, and vanilla until well combined. 
4. Pour the liquid ingredients into the dry ingredients. Using a flexible spatula, stir to combine.  Perfect your techniqueBlogThe secret to baking with frozen blueberriesBy PJ Hamel
5. Fold in the blueberries until just combined. 
6. Spoon about 1/4 cup (roughly 67g) of the batter into each prepared muffin well, filling them nearly full. A leveled muffin scoop of batter is the right amount. 
7. In a small bowl, stir together the topping ingredients. Sprinkle the topping evenly over the muffins. 
8. Bake for 23 to 25 minutes, or until a toothpick or thin knife inserted into the middle of one of the center muffins comes out clean and the muffin tops are lightly golden. 
9. Remove the oat muffins from the oven, and after 5 minutes (or when they’re cool enough to handle), transfer them to a rack to cool slightly. Serve warm, or at room temperature.  
10. Store leftovers in an airtight container at room temperature for 2 to 3 days; freeze for longer storage. 

Tips from our Bakers

• If you are using frozen blueberries and don’t want streaks of purple in your batter, rinse and drain them before folding into the batter.