Ginger-berry oatmeal muffin tops

Ginger-berry oatmeal muffin tops

30-minute recipe Serves 12
Golden brown with the slight spice of ginger, these muffins will cause a clamour at the breakfast table. Pop the crumbly top first, or take an all encompassing bite. They're distractingly delicious either way.
30-minute recipe Serves 12


1 1/2 cups
1/2 cup
1 1/3 cups
1 tbsp
3/4 tsp
2/3 cup
1 cup


Prep: 10-minute | Cook: 20-minute
  • 1

    Heat oven to 400°F/200°C. Lightly grease large cookie sheet.

  • 2

    Combine oats and sugar in large bowl mix well. For streusel topping, combine ¼ cup/60 mL oat mixture and 1 tablespoon/15 mL melted margarine in small bowl. Set aside.

  • 3

    Add flour, baking powder and ginger to remaining oat mixture; mix well.

  • 4

    Combine milk, remaining melted margarine and egg in small bowl; mix well.

  • 5

    Add to dry ingredients all at once; stir just until dry ingredients are moistened.

  • 6

    Stir in blueberries.

  • 7

    For each muffin top, drop batter by ¼ cup/ 60 mL portions onto prepared cookie sheet.

  • 8

    Sprinkle streusel topping evenly over batter, patting gently.

  • 9

    Bake 20 to 22 minutes or until golden brown. Serve warm.

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Last updated: March 24th, 2021

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