BLUEBERRY OATMEAL MUFFINS
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Provided by Sally
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
LEMON BLUEBERRY OATMEAL MUFFINS
Got this recipe from QuakerOatmeal.com. Turned out wonderful. I left out the lemon, but they still tasted great!
Provided by nickfo
Categories Quick Breads
Time 39m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside.
- For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
- Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
- Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.
WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
- Fill muffin cups 3/4 full of batter.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
BLUEBERRY-LEMON MUFFINS
Provided by Food Network Kitchen
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
- Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
- Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
LEMON-BLUEBERRY OAT MUFFINS
These yummy oatmeal muffins showcase juicy blue berries and zesty lemon flavor. "They're a perfect mid-morning snack," says Jamie Brown of Walden, Colorado.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon zest and vanilla. Add to dry ingredients just until moistened. Fold in berries. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 166 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 158mg sodium, Carbohydrate 28g carbohydrate, Fiber 2g fiber), Protein 4g protein.
LEMON BLUEBERRY MUFFINS
Make and share this Lemon Blueberry Muffins recipe from Food.com.
Provided by coconutcream
Categories Quick Breads
Time 39m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400°F Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
- For topping, combine oats and sugar; set aside.
- For muffins, in large bowl combine dry ingredients; mix well.
- Combine milk, egg whites, oil vanilla and lemon peel; add to dry ingredients and mix just until dry ingredients are moistened. (Batter should be lumpy.).
- Gently stir in blueberries.
- Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.
- Bake 20 to 24 minutes or until light golden brown.
- Let muffins stand a few minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 168.1, Fat 3.9, SaturatedFat 0.9, Cholesterol 2.9, Sodium 110.7, Carbohydrate 29.4, Fiber 1.8, Sugar 11.9, Protein 4.3
LOW CARB LEMON-BLUEBERRY OAT MUFFINS
We enjoy blueberry muffins, but when we went low carb, we needed to find a recipe that would allow us this occasional treat. This was it!
Provided by Likkel
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, cream, water, butter, lemon peel and vanilla. Add to dry ingredients just until moistened. Fold in berries.
- Coat muffin cups with cooking spray or use paper liners; fill two-thirds full. Combine topping ingredients; sprinkle over batter.
- Bake at 400 degrees for 20-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.
- *If you use Atkins Baking Mix and Splenda (not listed in the Nutrition Facts) the calories per muffin is 156.1 and the total carbs per muffin is close to 12.25g with the fiber at 2.8g so, 9.45g net carbs per muffin.
Nutrition Facts : Calories 158.8, Fat 8, SaturatedFat 4.5, Cholesterol 52.2, Sodium 181.6, Carbohydrate 19.4, Fiber 1.3, Sugar 6.2, Protein 2.7
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