Blueberry Maple Oatmeal Muffins
Yield: 18 muffins
| 1 | c | Whipping cream |
| 3/4 | c | Maple syrup |
| 2 | large | Eggs |
| 1/4 | c | Firmly packed dark brown sugar |
| 1 | t | Vanilla |
| 2 | c | All-purpose flour |
| 1-1/2 | c | Old-fashioned oats |
| 2 | t | Baking powder |
| 1 | t | Baking soda |
| 3/4 | t | Salt |
| 1-1/2 | c | Fresh blueberries |
In large bowl, whisk together cream, maple syrup, eggs, brown sugar and vanilla. In another bowl, combine flour, oats, baking powder, baking soda and salt. Remove 1/4 cup and reserve. Stir remaining flour mixture into cream mixture until just combined. In bowl, toss blueberries with reserved flour mixture and stir into batter. Divide batter evenly among 18 well-greased muffin pans. Bake at 375F for 20 to 25 minutes or until well done. Let muffins stand in pans for 3 minutes, then turn out onto a rack to cool completely.