Blueberry Oat Muffins Recipe
- 1 cup quick-cooking oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup butter, melted
- 1 cup fresh blueberries
- 1. In a bowl, combine oats and milk; let stand for 5 minutes.
- 2. In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Stir the egg and butter into oat mixture; add to dry ingredients. Stir just until moistened. Gently fold in blueberries.
- 3. Fill well-greased muffin cups 3/4 full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Yield: 1 dozen.
1 each: 174 calories, 5g fat (3g saturated fat), 31mg cholesterol, 244mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 3g protein.
Reviews for Blueberry Oat Muffins
"I made these for snacking on during a gaming convention. They stayed moist and delicious the whole weekend. They were easy to make. I used frozen blueberries and topped the muffins with a sprinkling of raw sugar. I will definitely make them again. This has become my new favorite blueberry muffin recipe."
"I made these as written, and just added a dash of Vietnamese cinnamon"
"This is my all-time favorite muffin recipe... I was heartbroken when I lost it and now am happy to have found it again!!!"