HOW TO MAKE BLUEBERRY OATMEAL RECIPES

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BLUEBERRY OATMEAL MUFFINS RECIPE | MYRECIPES



Blueberry Oatmeal Muffins Recipe | MyRecipes image

These Blueberry Oatmeal Muffins are the perfect easy breakfast or snack for the kids! Made with quick-cooking oats and whole wheat flour, these blueberry muffins are hearty, healthy, and not too sweet. Buttermilk keeps these muffins incredibly moist, while also giving them a subtle tang. Tossing frozen blueberries with flour before adding them to the batter keeps the batter from turning purple. (If you use fresh blueberries, you can skip this step.) 

Provided by Jennifer Martinkus

Total Time 45 minutes

Yield Serves 16 (serving size: 1 muffin)

Number Of Ingredients 16

1 ⅔ cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2 ⅓ ounces whole-wheat flour (about 1/2 cup)
¾ cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 ½ cups low-fat buttermilk
¼ cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

Steps:

  • Preheat oven to 400°.
  • Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
  • Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
  • Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Nutrition Facts : Calories 190 calories, CarbohydrateContent 33.3 g, CholesterolContent 23 mg, FatContent 5 g, FiberContent 2.4 g, ProteinContent 4.2 g, SaturatedFatContent 0.6 g, SodiumContent 248 mg

INSANELY GOOD BLUEBERRY OATMEAL MUFFINS - SKINNYTASTE



Insanely Good Blueberry Oatmeal Muffins - Skinnytaste image

Yes, these blueberry muffins are insanely good! Hard to believe they are light. Think baked oatmeal, but in the form of a muffin... so moist and they are just as good the next day.

Provided by Gina

Categories     Breakfast    Brunch

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 22 minutes

Yield 12

Number Of Ingredients 14

1 1/2 cups quick oats
1 cup unsweetened almond milk (or skim milk)
1/2 cup brown sugar (packed)
2 tbsp honey
1/2 cup unsweetened applesauce
2 egg whites
1 tbsp oil
1 tsp vanilla extract
1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries
baking spray

Steps:

  • Preheat oven to 400°.
  • Line a muffin tin with liners and lightly spray with oil.
  • Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
  • In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
  • In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
  • Combine oats and milk with sugar, applesauce mixture and mix well.
  • Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
  • Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

Nutrition Facts : ServingSize 1 muffin, Calories 127 kcal, CarbohydrateContent 28.5 g, ProteinContent 3 g, FatContent 2.5 g, SodiumContent 222.5 mg, FiberContent 2.5 g, SugarContent 17.5 g

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