BLUEBERRY OATMEAL MUFFINS
I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.
Provided by Mysterygirl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
- In another bowl, combine milk, egg and oil.
- Add liquid ingredients to the dry ingredients, mix until moist only.
- DO NOT BEAT!
- Fold in blueberries.
- Fill greased muffin cups 2/3 full.
- Mix topping ingredients.
- Sprinkle over muffin batter.
- Bake 20- 25 minutes.
- Serve warm.
Nutrition Facts : Calories 175, Fat 6.4, SaturatedFat 1.3, Cholesterol 18.4, Sodium 204.5, Carbohydrate 26.2, Fiber 1.7, Sugar 8.7, Protein 3.7
BLUEBERRY OATMEAL MUFFINS
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
OATMEAL DRIED BLUEBERRY MUFFINS RECIPE - (2/5)
Provided by MissHeather
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in medoum bowl. Let stand for 15 minutes. Combine next 5 ingredients in large bowl. Make a well in center. Add egg and margarine ro rolled oats mixture. Stir. Add to well. Stir until just moistened. Fill each muffin cup with about 1/4 C batter. Bake in 400 oven for 15 minutes until pick comes out clean. Let stand 5 minutes before removing to wire rack.
OATMEAL BLUEBERRY MUFFINS
Another great recipe from my mother's much used recipe files. To sour milk place 1 T. lemon juice or vinegar in a 1 cup measure and fill with milk. Let stand for 1/2 hour and stir.
Provided by Jan in Lanark
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Pour milk over oats and let stand for 15-20 minutes (or overnight).
- Heat oven to 350.
- Add sugar, egg and oil to oatmeal mixture and beat well.
- Sift dry ingredients together, then blend lightly with oatmeal mixture.
- Fold in blueberries.
- Spoon batter into prepared muffin tins and bake 20-30 minutes.
- Best served warm with butter!
Nutrition Facts : Calories 191, Fat 5.7, SaturatedFat 0.9, Cholesterol 18.4, Sodium 214.6, Carbohydrate 32.3, Fiber 1.1, Sugar 19.4, Protein 3.4
OATMEAL-BLUEBERRY MUFFINS
Make and share this Oatmeal-Blueberry Muffins recipe from Food.com.
Provided by plannermom
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Grease twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups, or line them with paper bake cups; set aside. (If you don't have enough muffin pans, bake half the batter at a time. Refrigerate remaining batter.)
- Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.
- Combine egg, milk, brown sugar, oil, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.
- Bake in a 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups Serve warm. Makes 12 regular-size or 36 small muffins.
Nutrition Facts : Calories 172.9, Fat 6, SaturatedFat 1.1, Cholesterol 17.6, Sodium 178.1, Carbohydrate 26.6, Fiber 1.2, Sugar 9.9, Protein 3.4
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