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Cherry-Blueberry-Oatmeal Muffins

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Submitted by: Cmtafels

 

These oatmeal muffins are rich and full of cherries and blueberries. They are topped with an oatmeal crumb topping.
 

Ingredients

  • 1 Cup Sugar
  • 1 stick butter (1/2 cup), softened
  • 1 Large Egg
  • 1/2 Cup Coffee Creamer (liquid) or half-and-half
  • 1 tsp. vanilla
  • 1 1/2 Cups all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1 cup rolled oats
  • 1/2 cup frozen cherries, chopped
  • 1/2 cup frozen blueberries
  • Crumb Topping:
  • 3 T Sugar
  • 1/2-1 tsp. ground cinnamon,
  • 1-2 T butter,
  • 1 1/4 Cups rolled oats

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Method

Preheat oven to 375 degrees. Mix sugar and butter in bowl on medium speed of electric mixer until light and fluffy. Add egg, creamer, and vanilla. Continue mixing for 30-45 seconds. In a separate bowl, combine the flour, baking powder and salt. Gradually add flour mixture to butter mixture. Beat only until mixed. Add oats, cherries, and blueberries. Spoon into lightly greased or paper bake cup-lined muffin cups. Bake for 25 to 30 minutes for 2 3/4-inch muffins or 40 to 45 minutes for jumbo muffins. Mix topping ingredients and sprinkle on muffins 5 to 7 minutes before they are done.

 

Notes: Lower fat version: Replace butter with butter substitute, use fat free or sugar free coffee creamer (or fat free half and half); and replace egg with 2 egg white or egg substitute.

 

Number of Servings: 6 jumbo or 12 2 3/4-inch muffins

 

Submitted by: Cmtafels ()

 

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