Blueberry Buttermilk Muffins (Overnight)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 c Oats2 c Lowfat Butter1 and 2/3 cup whole wheat flour3/4 cup packed brown sugar1 tsp baking powder1 tsp baking soda1 tsp cinnamon1 tsp salt1/2 tsp nutmeg2 eggs, lightly beaten1 and 1/2 c fresh or thawed blueberries
Stir the oats and buttermilk in a bowl and refrigerate them together overnight.
In the morning, preheat the oven to 350.
In a large mixing box, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
Stir in the buttermilk-oatmeal mixture.
Beat the two eggs lightly and then mix them in with all ingredients until well combined. This can be done by hand, or in a standing mixer on medium speed.
Fold in the blueberries last.
Scoop batter into muffin tins with a 1/4 cup measure.
Bake at 350 for 15 minutes, or until muffins spring back when pressed.
Remove muffins from pan immediately and cool on wire racks.
Number of Servings: 18
Recipe submitted by SparkPeople user LIBRARYCARD.
In the morning, preheat the oven to 350.
In a large mixing box, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
Stir in the buttermilk-oatmeal mixture.
Beat the two eggs lightly and then mix them in with all ingredients until well combined. This can be done by hand, or in a standing mixer on medium speed.
Fold in the blueberries last.
Scoop batter into muffin tins with a 1/4 cup measure.
Bake at 350 for 15 minutes, or until muffins spring back when pressed.
Remove muffins from pan immediately and cool on wire racks.
Number of Servings: 18
Recipe submitted by SparkPeople user LIBRARYCARD.
Nutritional Info Amount Per Serving
- Calories: 128.6
- Total Fat: 1.4 g
- Cholesterol: 12.9 mg
- Sodium: 263.3 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 2.7 g
- Protein: 4.3 g
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