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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

8 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

1 dozen

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.

Oat and Blueberry Muffins Recipe photo by Taste of Home

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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.

Nutrition Facts

1 each: 177 calories, 7g fat, 0 cholesterol, 131mg sodium, 27g carbohydrate, 1g fiber), 3g protein.

Oat and Blueberry Muffins

Ingredients

Directions

Nutrition Facts

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