Blueberry Ginger Muffin Tops Recipe | Quaker Oats
  • 1.5 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Cup(s) Sugar
  • 1/3 Cup(s) (5 tablespoons plus 1 teaspoon) margarine or butter, melted
  • 1.3 Cup(s) all-purpose flour
  • 1 Tablespoon(s) Baking Powder
  • 3/4 Teaspoon(s) Ground Ginger
  • 2/3 Cup(s) milk
  • 1 egg, slightly beaten
  • 1 Cup(s) fresh or frozen blueberries

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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.


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.

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