- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Blueberry Muffins made with fresh ginger, fresh or frozen blueberries and oats. Plus a spoonful of vanilla glaze to make everything that much better.
Ingredient:
- 3/4 cup (65 grams) rolled oats
- 1 cup (130 grams) all-purpose flour
- 2 tablespoons (20 grams) sesame seeds, optional
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (80 ml) neutral oil like grape seed, canola or a light olive oil
- 1 large egg
- 2 teaspoons finely grated fresh ginger
- 1 1/2 teaspoons vanilla extract
- 3/4 cup (180 ml) milk; dairy and non-dairy both work
- 8 ounces fresh or frozen blueberries (about 1 cup)
- 1/2 cup powdered sugar
- 1 tablespoon milk; dairy and non-dairy both work
- 1/4 teaspoon vanilla extract
