Sugar-Dusted Blueberry Muffins Recipe

Sugar-Dusted Blueberry Muffins Recipe photo by Taste of Home

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In Lynden, Washington, Janis Plagerman tops her fruity golden-brown muffins with cinnamon and sugar for a tasty treat anytime of day.

This recipe is:

Diabetic Friendly

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Sugar-Dusted Blueberry Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

1/4 cup old-fashioned oats
1/4 cup orange juice
1 egg
1/4 cup canola oil
3/4 cup all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup fresh or frozen unsweetened blueberries
1/8 teaspoon ground cinnamon

Directions

In a small bowl, combine the oats and orange juice; let stand for 5 minutes. Stir in egg and oil until blended. Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: 1 muffin equals 216 calories, 11 g fat (1 g saturated fat), 35 mg cholesterol, 170 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.

Originally published as Sugar-Dusted Blueberry Muffins in Cooking for 2 Summer 2005, p 13