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Sugar-Dusted Blueberry Muffins

Sugar-Dusted Blueberry Muffins
In Lynden, Washington, Janis Plagerman tops her fruity golden-brown muffins with cinnamon and sugar for a tasty treat anytime of day.
6 ServingsPrep: 15 min. Bake: 20 min.

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.
Nutrition Facts: 1 muffin equals 216 calories,
© Taste of Home 2013

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Sugar-Dusted Blueberry Muffins (continued)

Nutrition Facts: 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.
© Taste of Home 2013