BLUEBERRY OAT MUFFINS
FOODPRINT · CROSS-SECTION & PROCESS
CROSS-SECTION
BATTER
BLUEBERRY
OATS
LINER
SUGAR
PROCESS FLOW
PREP
COOK
ASSEMBLE
DONE
SHOPPING LIST
DRY
[ ] ALL-PURPOSE FLOUR 1.5 C
[ ] ROLLED OATS 1 C
[ ] SUGAR 3/4 C
[ ] BAKING POWDER 2 TSP
[ ] BAKING SODA 1/2 TSP
[ ] SALT 1/2 TSP
[ ] CINNAMON 1 TSP
WET
[ ] EGGS 2 LARGE
[ ] BUTTER 1/2 C MELTED
[ ] BUTTERMILK 3/4 C
[ ] VANILLA 1 TSP
MIX-IN
[ ] BLUEBERRIES 1.5 C FRESH
TOPPING
[ ] ROLLED OATS 2 TBSP
[ ] RAW SUGAR 1 TBSP
NOTES
* DO NOT OVERMIX BATTER
LUMPS ARE OK (TENDER CRUMB)
* TOSS BERRIES IN 1 TBSP FLOUR
TO PREVENT SINKING
* FILL CUPS 3/4 FULL FOR
PERFECT DOME SHAPE
* FROZEN BERRIES WORK TOO
MODIFICATIONS
SWAP
AP FLOUR → WW FLOUR (DENSER)
BUTTERMILK → YOGURT + MILK
BLUEBERRY → RASPBERRY / MIXED
ADD-INS
LEMON ZEST 1 TBSP
STREUSEL: OATS+BUTTER+SUGAR
PAIRINGS
SERVE WITH
BUTTER · CREAM CHEESE
JAM · HONEY · CLOTTED CREAM
DRINKS
COFFEE · CHAI · OJ · MILK
OAT TOPPING
2 TBSP ROLLED OATS
RAW SUGAR
1 TBSP · CRUNCH
GOLDEN DOME
RISES + OVERHANGS LINER
BLUEBERRIES
1.5 C FRESH · SETTLE TOWARD BOTTOM
OAT BATTER
FLOUR + OATS + SUGAR
BUTTER + BUTTERMILK
CINNAMON · VANILLA
DO NOT OVERMIX
PAPER LINER
STANDARD MUFFIN CUP · FLUTED
BATCH LAYOUT · 12 CT
PREHEAT OVEN
375°F
WHISK DRY
FLOUR + OATS + SUGAR
BAKING POWDER + SODA + SALT + CINNAMON
WHISK WET
EGGS + MELTED BUTTER
BUTTERMILK + VANILLA
FOLD WET INTO DRY
GENTLY · JUST COMBINED · DON'T OVERMIX
LUMPS ARE OK
FOLD IN BLUEBERRIES
1.5 CUPS · GENTLE STROKES
FILL MUFFIN CUPS
3/4 FULL · 12 LINED CUPS
SPRINKLE TOPPING
OATS 2 TBSP + RAW SUGAR 1 TBSP
BAKE
375°F · 20-24 MIN
GOLDEN · TOOTHPICK CLEAN
COOL IN PAN
5 MIN · THEN WIRE RACK
SERVE WARM
WITH BUTTER
SOURCE
RECIPE
SERVINGS
12
TIME (PREP / COOK / TOTAL)
10M / 22M / 32M
DIFFICULTY
★ ☆ ☆ ☆ ☆
ATTRIBUTES
D
DAIRY
E
EGGS
G
GLUTEN
DESIGNER
D. TUROWSKI
DATE
2026-03-06
DRAWING
BLUEBERRY OAT
MUFFINSMUFFINS
REV C · FP-4A04EB