Blueberry Oatmeal Muffins


4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 147.5
  • Total Fat: 5.6 g
  • Cholesterol: 18.0 mg
  • Sodium: 94.8 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.1 g

View full nutritional breakdown of Blueberry Oatmeal Muffins calories by ingredient


Introduction

A blueberry muffin with more texture than regular ones A blueberry muffin with more texture than regular ones
Number of Servings: 12

Ingredients

    1 1/3 cup all purpose flour
    3/4 cup rolled oats
    1/3 cup sugar
    2 teas. baking powder
    1/4 teas. salt
    1 beaten egg
    3/4 cup nonfat milk
    1/4 cup canola oil
    3/4 cup frozen wild blueberries

Directions

Preheat oven to 400 degrees. Mix all dry ingredients in a bowl. Mix wet ingredients (except blueberries) in a separate bowl. Add wet to dry and stir until combined but do not overstir. Fold in blueberries. Put about 1/4 cup batter into 12 prepared muffin cups. Bake 20 minutes or until golden.

Number of Servings: 12

Recipe submitted by SparkPeople user ABKWELL.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    1 of 1 people found this review helpful
    These are delicious. I mix half whole wheat flour into the 1.33 cups. Also, the calorie count is wrong... I get:
    145 cal, 5 g fat, 24.5 carbs, and 3.3 protein.... still not bad if you just eat one ! :) I freeze, then toast them.. delish !     - 11/22/10


  • no profile photo

    Very Good
    I added more accurate information for both oats and blueberries. Usually potassium is omitted and I am interested in tracking potassium for heart health. I varied the recipe slightly, omitting salt and using olive oil. - 9/5/13


  • no profile photo


    When I look at the calorie count by ingredient, it does not list the oatmeal. Is there a chance that the oatmeal was not included when adding ingredients to the recipe list. Just a thought? I am going to try to make these and figure out the nutrition myself. Thanks for posting the recipe! - 2/1/11