Ginger Blueberry Muffin Tops

Prep Time:

10 min

Cook Time:

20 min

Total Time:

30 min

Servings:

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.

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

How to make it

1

Heat oven to 400°F.
2

Grease large cookie sheet.
3

Combine oats and sugar.
4

For streusel topping, combine 1/4 cup oat mixture and 1 tablespoon of melted margarine in small bowl; set aside.
5

For muffins, add flour, baking powder and ginger to remaining oat mixture; mix well.
6

Add combined milk, remaining melted margarine and egg; mix just until dry ingredients are moistened.
7

Stir in blueberries.
8

For each muffin top, drop batter by 1/4 measuring cupfuls onto prepared cookie sheet.
9

Sprinkle streusel topping evenly over batter, patting gently.
10

Bake 20 to 22 minutes or until golden brown.
11

Serve warm.