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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 143.3
  • Total Fat: 4.0 g
  • Cholesterol: 40.7 mg
  • Sodium: 189.6 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.6 g

View full nutritional breakdown of Blueberry Oatmeal Muffins calories by ingredient
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Blueberry Oatmeal Muffins

Submitted by: PAULETTELORAINE

Introduction

Not overly sweet like store-bought muffins or those from a prepared box mix. Moist, chewy, nutritious and versatile! Sometimes it will be part of my breakfast, but usually a filling snack. I freeze them in individual baggies to keep moist, then gently warm for 7 seconds after thawed. Not overly sweet like store-bought muffins or those from a prepared box mix. Moist, chewy, nutritious and versatile! Sometimes it will be part of my breakfast, but usually a filling snack. I freeze them in individual baggies to keep moist, then gently warm for 7 seconds after thawed.
Number of Servings: 12

Ingredients

    1 1/4 cups whole wheat flour
    3/4 cup oatmeal
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp salt
    1 cup plain fat free yogurt
    1 Tbsp. vanilla
    2 Tbsp. canola oil
    2 large eggs
    1/4 cup brown sugar
    1 cup frozen blueberries, unthawed

    Topping:
    1/4 cup oatmeal
    3 Tbsp. brown sugar


Tips

Delicious warm but even good cold. Freeze well, too.


Directions

Preheat oven to 375*F. Line muffin pan with 12 paper or foil liners.

In a large bowl, mix together flour, 3/4 cup oatmeal, baking powder, baking soda and salt. Set aside.

In a medium bowl mix together the yogurt, oil, eggs, vanilla and 1/4 cup brown sugar. Beat until smooth. Fold in blueberries.

In a small bowl stir together the 1/4 up oatmeal and 3 Tbsp. brown sugar for topping. Set aside.

Pour liquid ingredients (medium bowl) into dry ingredients (large bowl) and stir gently to mix.

Spoon into 12 muffin cups. They will each be about 3/4 full. Sprinkle topping evenly over muffins.

Bake 20-25 minutes until lightly browned and a toothpick inserted in the middle of a muffin comes out clean.

Remove from pan and cool on wire rack. Wrap individually any leftovers.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user PAULETTELORAINE.





TAGS:  Snacks | Snack | Snacks Snack |

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