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Oat and Blueberry Muffins

 Oat and Blueberry Muffins
Looking for a tasty option to cereal or toast for breakfast? Try these tender muffins. "They're so full of blueberry and oat flavor that no one ever believes they are low in fat," reports Mildred Mummau from Mt. Joy, Pennsylvania.
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup quick-cooking oats
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/2 cup water
  • 1/3 cup canola oil
  • 1 cup fresh or frozen blueberries
  • TOPPING:
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon

Directions

  • In a bowl, combine the first six ingredients. In another bowl, beat
  • egg whites, water and oil. Stir into dry ingredients just until
  • moistened. Fold in blueberries.
  • Fill paper-lined muffin cups or muffin cups coated with cooking spray
  • three-fourths full. Combine sugar and cinnamon; sprinkle over
  • muffins.
  • 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.

2 of 2

Oat and Blueberry Muffins (continued)

Directions (continued)

  • Yield: 1 dozen.
Nutritional Facts: One muffin equals 177 calories, 7 g fat (0 saturated fat), 0 cholesterol, 131 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.