1stickunsalted buttervery soft or melted and cooled
¼cuphalf & half
¼cupmilk
½tspvanilla extract
1¼cupfresh blueberries
Instructions
Preheat oven to 350℉, use convection if available. Line a muffin tin with baking cups or place silicon cups on a sheet pan.
In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon until thoroughly combined.
In a large bowl, beat the eggs then stir in the sugar, butter, half & half, milk, and vanilla. Stir wet ingredients into dry ingredients until just combined. Then fold in the blueberries.
Divide batter evenly between muffin cups. Bake until tops spring back when lightly touched, about 20 minutes.