Oat and Blueberry Muffins

Name: Oat and Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
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

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.

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

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.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

1 each: 177 calories, 7g fat (0 saturated fat), 0 cholesterol, 131mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Originally published as Blueberry Oat Muffins in Quick Cooking July/August 2000

Reviews

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Average Rating:

lurky27

Nov 23, 2014

Whole wheat flour works great! These are delicious!
kbabe819

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.
gingaulm

Jul 26, 2014

great tasting enjoyed by all
love2cooktoo

Nov 15, 2013

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.
NessyPants

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.
angelasandoval

Jul 31, 2011

Love blueberry muffins; love oat muffins...didn't love the two together. But this oat muffin had a great taste and texture and I will use it again...maybe (instead of blueberries) with peaches as suggested by another user, maybe with apples and raisins/Craisins.
Mrs. Bree

Jan 18, 2011

These muffins are so yummy! They are very flavorful but not too sweet - definitely a healthier alternative to traditional blueberry muffins. The only change I made was substituting milk for water because I wanted a creamier flavor. Excellent recipe that I will be making again!
aspotts

Sep 19, 2010

These muffins were easy to make. I added 1/4 cup Wheat Germ to them, and substituted a large chopped peach for the blueberries. I also added a handful of sliced almonds. Next time I will use whole wheat flour-I didn't have any on hand. They were very good, the oats give them a chewy texture. Great for an after school snack or a quick breakfast with some yogurt.