Whole Grain Blueberry Oatmeal Muffin

Whole Grain Blueberry Oatmeal Muffin

3.8 of 5 (18)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 118.1
  • Total Fat: 5.3 g
  • Cholesterol: 29.7 mg
  • Sodium: 136.7 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.6 g

View full nutritional breakdown of Whole Grain Blueberry Oatmeal Muffin calories by ingredient


Introduction

This is a whole grain, low calorie version of the Fannie Farmer cookbook muffin. Oatmeal, whole grain four, and Splenda is used instead of pastry flour and sugar. You could further cut it using egg substitute and oil instead of butter. I raised my kids on this muffin recipe - and have since made it a bit more healthy. This is a whole grain, low calorie version of the Fannie Farmer cookbook muffin. Oatmeal, whole grain four, and Splenda is used instead of pastry flour and sugar. You could further cut it using egg substitute and oil instead of butter. I raised my kids on this muffin recipe - and have since made it a bit more healthy.
Number of Servings: 12

Ingredients

    Whole Wheat Flour, 1.3 cup
    Quaker Oats 100% Natural Whole Grain oatmeal, 0.66 cup
    Baking Powder, 3 tsp
    Splenda, 2 TBsp

    Egg, fresh, 1 large
    Milk, 2%, 1 cup
    Butter, unsalted, .25 cup melted

    Blueberries, fresh, 1 cup

Directions

Mix dry ingredients in mixing bowl - reserve 1/4 cup of flour and mix with blueberries to add last.

Mix together egg, milk, melted butter
Pour over flour mixture and mix gently.
Don't over beat - just until flour is wet
Add blueberry mixture.
Spoon into muffin cups and bake at 400 for about 15 minutes.
Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LLCURTS.

Member Ratings For This Recipe


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    Incredible!
    2 of 2 people found this review helpful
    The best muffins ever!!! I substituted applesauce for butter and added 1 tsp vanilla, 1/2 cup extra blueberries (I used the little wild variety) and a mashed ripe banana.... a little cinnamon sprinkled on top... YUM!!!! - 10/16/11


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    Very Good
    1 of 1 people found this review helpful
    These are good, basic, fast muffins, but they aren't very sweet - not that that's a problem. I used frozen mixed berries and increased the amount of splenda to 1/3 a cup, as well as 2Tbsp of honey. They still weren't very sweet, but were delicious. Great breakfast or snack on the go. - 5/11/12


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    Very Good
    1 of 1 people found this review helpful
    very good. might add a touch of honey or more splenda to make a tad sweeter - 5/19/10


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    Good
    1 of 1 people found this review helpful
    Substituted strawberries for blueberries because that's what I had at home. Pretty good, next time I might make them a little bit sweeter. :) - 3/28/10


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    1 of 2 people found this review helpful
    Gonna try this as my co-worker gave me a ton of fresh blueberries. - 7/8/09


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    1 of 3 people found this review helpful
    good - 7/5/09


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    I wonder if I changed out the flour for almond flour how it would taste. - 2/19/19


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    Very Good
    Delicious!!! - 11/4/18


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    Very Good
    good basic easy muffins...I will try adding some vanilla the next time I make them.....first try was recipe exactly as written - 4/7/13


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    Very Good
    Very Good !!! - 4/7/13


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    I'm sorry ,but I dont understand some of the measurements. - 3/3/12


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    Incredible!
    I added just shy of 1/2 tsp Stevia pdr instead of Splenda (Stevia is a natural, zero cal, sweetner, unlike Splenda). I also added about 1T of honey and perhaps 1 tsp of Agave (I'd likely leave this out next time). These were AWESOME, moist, and a keeper!!! - 8/2/11


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    Very Good
    I didn't read the comments before I tried it. I agree - it needs a little more sweetness. My husband liked them and he didn't know they were "healthy" - 6/19/11


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    I love making muffins and this looks like a good one to try. - 5/21/11


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    Very Good
    I made this with raspberries rather than blueberries and used sugar rather than Splenda and egg whites rather than whole eggs. I liked this quite a bit. If someone is looking for a sweeter muffin, then they will need to add more sugar, but I loved this the way it is. - 3/14/11


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    Very Good
    Excellent whole grain goodness! I also substituted 1/2 cup of brown sugar for the splenda (I'm not fond of artificial sweeteners), and 1 tsp of vanilla. This increased the muffin's calories to 142/muffin. A great health snack & my kids loved them! - 3/7/11


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    Very Good
    i greased the muffin tins with margarine; i increased the butter to 1/2 cup. I used some brown sugar [1/2 cup] as I don't use artificial sweeteners; a very nice healthy muffin. thanks for sharing this. - 9/22/10


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    0 of 1 people found this review helpful
    Sounds great, will most certainly try this - 7/15/10