Blueberry Oat Muffins
Total TimePrep/Total Time: 30 min.
- 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 large egg, beaten
- 1/4 cup butter, melted
- 1 cup fresh blueberries
- In a bowl, combine oats and milk; let stand for 5 minutes.
- 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.
- 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.
Nutrition Facts1 each: 174 calories, 5g fat (3g saturated fat), 31mg cholesterol, 244mg sodium, 28g carbohydrate (16g sugars, 1g fiber), 3g protein.
May 23, 2013
Feb 22, 2012
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.
Feb 8, 2011
I made these as written, and just added a dash of Vietnamese cinnamon
Feb 28, 2009
This is my all-time favorite muffin recipe... I was heartbroken when I lost it and now am happy to have found it again!!!