3 cups prepared Oatmeal Muffin Mix (see below)
1 cup fresh or frozen blueberries
1 tablespoon freshly grated lemon zest
1/2 teaspoon salt
1/2 cup prepared Oatmeal Muffin Mix (see below)
1 teaspoon freshly grated lemon zest, if desired
Heat oven to 425°F. Place paper baking cups into 12-cup muffin pan or grease and flour cups. Set aside.
Combine blueberries and 2 tablespoons oatmeal muffin mix in bowl; toss to coat.
Combine remaining muffin mix and all remaining muffin ingredients in another bowl; mix well. Gently stir in blueberry mixture just until moistened. Spoon batter evenly into prepared pan.
Combine all topping ingredients in bowl; sprinkle evenly over batter. Bake 17-20 minutes or until lightly browned. Let stand 5 minutes; remove from pan.
Oatmeal Muffin Mix:
Combine 3 3/4 cups all-purpose flour, 3 cups quick-cooking or old-fashioned oats, 2 1/4 cups firmly packed brown sugar, 2 tablespoons baking powder in bowl. Store in container with tight-fitting lid up to 3 months. Stir thoroughly before measuring.
Muffin mix can also be used to make Apricot Cardamom Muffins and Banana Walnut Muffins.
- For an easy topping alternative, just dip warm muffins in melted butter and then in cinnamon sugar.
- If using 2 1/2x1 1/8-inch muffin pan cups, yield will be 15 muffins.