Preheat the oven to 400°F and prepare a muffin tin by lining it or spraying with non-stick spray.
In a large bowl, whisk together the eggs. Add in the vegetable oil, milk and vanilla extract and stir together.
In a medium sized bowl combine all of the dry ingredients and stir well. Add the dry ingredients to the wet and gently mix together.
Fold in the blueberries and dried rosemary and stir well.
Using a spoon or baking scoop, distribute the batter evenly among the muffin tin. Bake for 5 minutes at 400℉ and then reduce the temperature to 350℉ and bake for a remaining 12-15 minutes, or until an inserted toothpick comes out clean. Enjoy!
Notes
Tips and Substitutions:
All-purpose flour
If you want to make this recipe gluten-free, use the same amount of this 1:1 gluten-free flour instead of the all-purpose flour.
Oats
I recommend using quick oats.
Oil
I use vegetable oil when baking but you can use any kind of mild oil.
Milk
Dairy, almond or soy milk will all work in this recipe.
To make this recipe dairy-free or vegan, use almond or soy milk.
Fresh blueberries
I highly recommend using fresh blueberries instead of frozen. The frozen blueberries make the batter too watery, which impacts the final texture of the muffin.
Dried rosemary
Make sure the majority of the dried rosemary is crushed or chopped into small pieces so that it is easier to distribute throughout the batter.