Whole Grain Blueberry Oatmeal Muffin

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3.8 of 5 (18)

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.

Minutes to Prepare: 10

Minutes to Cook: 15

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.