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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 122.5
  • Total Fat: 0.6 g
  • Cholesterol: 0.3 mg
  • Sodium: 267.3 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.3 g

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

Submitted by: AFRICAPARISH


Number of Servings: 16

Ingredients

    1 2/3 cups quick-cooking oats
    2/3 cup all-purpose flour (about 3 ounces)
    1/2 cup whole wheat flour (about 2 1/3 ounces)
    3/4 cup packed light brown sugar
    2 teaspoons ground cinnamon
    1 teaspoon baking powder
    1 teaspoon baking soda
    3/4 teaspoon salt
    1 1/2 cups fat-free buttermilk
    1/4 cup canola oil (or unsweetened applesauce)
    2 teaspoons grated lemon rind
    2 large eggs (or four egg whites)
    2 cups frozen blueberries
    2 tablespoons all-purpose flour
    Cooking spray
    2 tablespoons granulated sugar

Directions

Preheat oven to 400°.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Toss berries with 2 tablespoons flour, and gently fold them into the batter.
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.


Yield: 16 servings (serving size: 1 muffin)

Number of Servings: 16

Recipe submitted by SparkPeople user AFRICAPARISH.






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