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
BLUEBERRY MUFFINS
A classic sweet breakfast muffin that's a real favorite.
Provided by Paula Deen
Categories bbq Brunch kid friendly picnic sweets
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 °F. Grease a 12-cup muffin tin.
- In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.
- Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
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
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 BLUEBERRY MUFFINS
Make and share this Oatmeal Blueberry Muffins recipe from Food.com.
Provided by Jacquie-O So Good R
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400
- Soak oats in milk for 10 to 15 minute
- Spray muffin pan with Pam.
- Combine all ingredients except blueberries. Add them last.
- Spoon into muffin pan, making 12 muffins.
- Bake for 20 to 25 minute
- For the same point value you can leave out the berries and add:
- 1 cup chopped apples -- OR --
- 12 cup raisin -- .
Nutrition Facts : Calories 83, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 202, Carbohydrate 16.1, Fiber 2.4, Sugar 1.4, Protein 4
PAULA DEEN'S BLUEBERRY MUFFINS
I found this recipe in Paula Deen's biography. I love blueberry muffins and can't wait to try these!
Provided by StephanieNS
Categories High In...
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 12 muffin cups.
- In first bowl, combine the flour, baking powder and the 1/2 cup sugar.
- In second bowl, combine the butter, egg and milk.blend well.
- Pour the wet ingredients into the flour mixture and stir until combined (batter will be lumpy).
- Gently fold the blueberries into the batter.
- Spoon the batter into the muffin cups. Each one should be about two-thirds full.
- Bake 10 minutes and remove from the oven. Sprinkle the muffins with the granulated white or brown sugar.
- Return muffins to the oven and bake an additional 10 to 20 minutes until the tops are golden brown.
- Let cool 10 minutes.
Nutrition Facts : Calories 454.4, Fat 17.7, SaturatedFat 10.6, Cholesterol 74.7, Sodium 395.1, Carbohydrate 69, Fiber 2, Sugar 34.4, Protein 6.8
PAULA DEEN'S OATMEAL-BLUEBERRY MUFFINS
Now this is a dangerously delicious blueberry muffin and hard to eat just one. Paula suggests you welcome new neighbors with these moist muffins. You might want to make an extra batch for your house. I used frozen blueberries, and they were still delicious. Recipe courtesy of Cooking with Paula Deen/Spring Entertaining Issue.
Provided by AmyZoe
Categories Quick Breads
Time 29m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Line about 15 muffin cups with paper liners.
- In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.
- Add eggs, one at a time, beating until combined.
- Beat in vanilla.
- In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt.
- Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Do not overmix.
- Gently stir in blueberries.
- Spoon batter evenly into prepared muffin cups, filling 3/4 full.
- Bake for 9 minutes or until golden brown.
- Let cool in pans for 5 minutes.
- Remove from pans, and serve warm.
Nutrition Facts : Calories 173.7, Fat 7.6, SaturatedFat 4.4, Cholesterol 45.7, Sodium 187.5, Carbohydrate 23.4, Fiber 1, Sugar 10.7, Protein 3.3
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
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
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