Oatmeal blueberry/walnut muffins

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 249.5
  • Total Fat: 11.4 g
  • Cholesterol: 35.7 mg
  • Sodium: 216.8 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 5.6 g

View full nutritional breakdown of Oatmeal blueberry/walnut muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


A recipe that gives whole grains, proteins and good fats in one muffin. A recipe that gives whole grains, proteins and good fats in one muffin.
Number of Servings: 12


    smart balance light buttery spread w/ extra virgin olive oil, 1/2 cups
    *Whole Wheat Flour, 0.75 cup (remove)
    *White flour, .75 cup (remove)
    Walnuts, 1 cup, chopped (remove)
    Granulated Sugar, .75 cup (remove)
    Egg, fresh, 2 large (remove)
    Oats, .75 cup (remove)
    Baking Powder, 2 tsp (remove)
    Baking Soda, .5 tsp (remove)
    Cinnamon, ground, .5 tsp (remove)
    Salt, .25 tsp (remove)
    Milk, nonfat, .75 cup (remove)
    Blueberries, fresh, 1.5 cup (remove)


Preheat oven to 400 degrees. Line muffin cups with 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, and baking soda, cinnamon, and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flur mixture. (Do not over mix). Gently stir in blueberries. Spoon batter eventlyint prepared muffin cups, filling 3/4 full. Bake for 9 minutes or until golden brown. Let cool in pans for 5 minutes. Remve from pans, and serve warm.

Number of Servings: 12

Recipe submitted by SparkPeople user LUVNME2DAY.

Rate This Recipe