Oat and Blueberry Muffins Recipe
Oat and Blueberry Muffins Recipe photo by Taste of Home

Oat and Blueberry Muffins Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1-1/4 cups 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

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.

Directions

  1. 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.
  2. Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
  3. 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: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Oat Muffins in Quick Cooking July/August 2000, p21

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.

Reviews for Oat and Blueberry Muffins

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 23, 2014

"Whole wheat flour works great! These are delicious!"

MY REVIEW
Reviewed Sep. 8, 2014

"They were good but not outstanding. Very dense and kind of dry. More of traditional shortcake texture then a muffin texture. But for a less fat/less sugar recipe it's not bad."

MY REVIEW
Reviewed Jul. 26, 2014

"great tasting enjoyed by all"

MY REVIEW
Reviewed Nov. 15, 2013 Edited Mar. 2, 2014

"If you are looking for a good lower-sugar muffin this is it. I made first like the recipe except i used whole eggs and they were good. Next time, I omitted the water & blueberries, used one whole egg, and added 2 mashed bananas and 1/2 t vanilla. This is now my go-to banana oatmeal muffin recipe! I do use White Lily flour, which always bakes up more soft and moist than other flours."

MY REVIEW
Reviewed Jun. 18, 2012

"This is a very heavy muffin. They are tasty but not a light snack. I used milk instead of water and they tasted good. I got about 16 muffins out of the recipe."

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