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Oatmeal Blueberry Muffins

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Ingredients
  All purpose flour 18 Tablespoon (1 Cup Plus 2 Tablespoon)
  Uncooked oats 6 Ounce (Quick / Old Fashioned)
  Granulated sugar 7 1⁄3 Tablespoon (1/3 Cup Plus 1 Tablespoon, Divided)
  Double acting baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Egg 1
  Vegetable oil 1⁄4 Cup (4 tbs)
  Blueberries 1 Cup (16 tbs)
  Ground cinnamon 1 Teaspoon
Directions

1. Preheat oven to 425°F. Line twelve 2 1/2-inch-diameter muffin pan cups with paper baking cups; set aside.
2. In medium mixing bowl combine flour, oats, 1/3 cup sugar, and the baking powder and salt.
3. In small bowl, using a fork, combine milk, egg, and oil; add to flour mixture and beat until all ingredients are blended. Fold in blueberries. Pour an equal amount of batter into each baking cup (each will be about 2/3 full).
4. Combine remaining tablespoon of sugar with the cinnamon and sprinkle evenly over muffins; bake for 20 to 25 minutes (until lightly browned and a toothpick, inserted in center, comes out dry).

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2813 Calories from Fat 660

% Daily Value*

Total Fat 75 g115.9%

Saturated Fat 11.5 g57.6%

Trans Fat 0 g

Cholesterol 216.1 mg72%

Sodium 2354.3 mg98.1%

Total Carbohydrates 470 g156.7%

Dietary Fiber 31.6 g126.2%

Sugars 137.7 g

Protein 72 g144.3%

Vitamin A 7.1% Vitamin C 28.1%

Calcium 160.9% Iron 133.9%

*Based on a 2000 Calorie diet

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Oatmeal Blueberry Muffins Recipe