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Ginger Blueberry Muffin Tops

QuakerOats-RecipeBanner
  • 12

    Servings

  • 10 min

    Preparation Time

  • 20 min

    Cook Time

  • Rating

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.

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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

Quaker® Oats-Old Fashioned

Quaker® Oats-Old Fashioned
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