Blueberry-Oatmeal Muffins

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 78.5
  • Total Fat: 1.8 g
  • Cholesterol: 8.5 mg
  • Sodium: 126.7 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.6 g

View full nutritional breakdown of Blueberry-Oatmeal Muffins calories by ingredient
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Number of Servings: 1


    3/4 cup plus 2 tablespoons whole wheat flour
    3/4 cup self-rising flour
    1 teaspoon ground cinnamon
    1 cup plus 2 tablespoons old-fashioned rolled oats
    1 large egg
    2 large egg whites
    1/2 cup maple syrup
    3/4 cup low-fat buttermilk
    3 tablespoons canola oil
    2 teaspoons grated orange zest
    1 tablespoon orange juice
    1 teaspoon vanilla extract
    1 1/2 cups fresh blueberries, rinsed and patted dry


1. preheat oven to 400 degrees. coat 12 standard size muffin tins with cooking spray or insert paper liners.
2. in a large bowl, whisk together the whole wheat flour, self-rising flour, and cinnamon. Stir in 1 cup rolled oats.
3. in a medium blowl, whisk the egg, egg whites, and syrup until smooth. Add the buttermilk, oil, orange zest, orange juice, and vanilla and whisk until blended.
4. add to the flour mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in blueberries. Spoon the batter into the muffin cups, filling them almost to the top. Sprinkle the tops with the reamining 2 tablespoons rolled oats.
5. bake until the muffin are lightly browned and the tops spring back when lightly touched, 18-22 minutes. Loosen the edges of the muffins, turn onto a wire rack, and let cool for 1 minute.

***1 serving equals 1 muffin

180 calories
5 g protein
30 g carbohydrates
3 g fiber
5 g total fat
18 mg cholesterol
190 mg sodium

Number of Servings: 1

Recipe submitted by SparkPeople user ASHLEY123191.

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