Blueberry Surprise Muffins

by Lydia E. Harris


1 large egg, beaten
1/2 cup milk
1/3 cup oil
1 teaspoon vanilla extract
1/2 cup cooking oats
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1/3 cup cream cheese
2 tablespoons oatmeal
2 teaspoons sugar


1. Preheat oven to 400 degrees F.
2. Grease muffin tin or line with paper baking cups.
3. In a medium-sized bowl, mix together egg, milk, oil and vanilla.
4. Add 1/2 cup oats and set aside.
5. In a large bowl, combine flour, sugar, baking powder and salt.
6. Add wet mixture to flour. Stir until blended.
7. Gently fold in blueberries.
8. Fill muffin cups half full.
9. Add a teaspoon of cream cheese in the center of each muffin.
10. Add more batter until muffin cups are two-thirds full.
11. Sprinkle 2 tablespoons of oats over muffins, then 2 teaspoons of sugar.
12. Bake 16 to 20 minutes, or until golden brown.
13. Cool for 5 minutes in pan, then remove muffins and let cool on wire rack. Serve warm.

Orange-Burst Blueberry Muffins: Add 1 teaspoon of orange zest to muffin batter.

Sugar-and-Spice Blueberry Muffins: Add 1/4 teaspoon of nutmeg to batter. After muffins have baked, dip the tops into 1/4 cup melted butter, then into a mixture of 1/3 cup sugar and 1 teaspoon cinnamon.

Marshmallow-Surprise Muffins: Replace cream cheese center with 1/2 large marshmallow in each muffin.

Copyright © 2014 by Lydia E. Harris. Photo © Cathy Walters.