Breakfast is also gorgeous---oatmeal blueberry muffins

Overview

On weekends, as long as there is nothing special, everyone must sleep until they wake up naturally, right? Therefore, I usually skip breakfast and just have brunch when I wake up. I haven’t finished the 4 boxes of blueberries I bought, so let’s continue the blueberry series...

Tags

• baking
• breakfast
• afternoon tea
• muffin
• egg
• fresh blueberries
• lead-free baking powder
• low gluten flour
• quaker instant oatmeal
• sugar
• unsalted butter

Ingredients

Steps

1. 1 Coat the mold with a thin layer of softened butter, sift flour, tap off excess flour and set aside.

   

2. 2 Sift together low-gluten flour and baking powder twice, then mix with oatmeal.

   

3. 3 Cut unsalted butter into small pieces and soften at room temperature.

   

4. 4 Add fine sugar in portions and beat with an electric egg beater until pale and thickened.

   

5. 5 Beat the eggs well and add to the butter in 4-5 batches, beating well.

   

6. 6 Add the mixed flour and drained blueberries.

   

7. 7 Use a rubber spatula to gently fold the batter from the bottom up until it is even.

   

8. 8 Preheat the oven to 180 degrees, pour the batter into the mold 80% full, place it on the grill, and bake on the middle shelf for 20-25 minutes.

   

9. 9 Remove from the mold after being cooled.