Raspberry-Blueberry Oat Muffins

Method

1. Heat and prep

   • Heat the oven to 400°F (200°C). Line or lightly grease five alternating cups in each of two standard 12-cup metal muffin tins, in a zigzag pattern.

   Spacing the muffins out lets heat circulate and gives the batter room to spread, so you get bigger, rounder tops.

2. Soak the oats

   • In a large bowl, combine the oats, yogurt and applesauce. Let rest 10–15 minutes.

3. Add the wet ingredients

   • Stir in the oil, egg and egg whites until evenly combined.

4. Mix the dry ingredients

   • Set aside about 1 tsp of the flour for the blueberries. Whisk the rest with the brown sugar, milk powder, baking powder, baking soda and salt.

5. Combine

   • Stir the dry ingredients into the wet just until no dry streaks remain. Thick and slightly lumpy is right.
   • Toss the blueberries with the reserved flour, then gently fold both berries in by hand. If frozen, add them straight from the freezer.

   Using a stand mixer? Lowest speed, 30–45 seconds at most.

6. Fill and bake

   • Divide among the 10 prepared cups. They'll be quite full. Sprinkle with oats if you like.
   • Bake 5 minutes at 400°F, then, without opening the oven, lower it to 350°F (180°C) and bake 15–20 minutes more.

7. Check and cool

   • Start checking at 15 minutes into the lower temperature. Tops should be lightly golden and spring back, and a toothpick should come out clean or with a few moist crumbs.
   • Cool 5 minutes in the tins, then move to a rack.

   Baking in silicone? Set the pan on a metal baking sheet and add 2–4 minutes.