Blueberry Oat Muffins Recipes

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BLUEBERRY-OAT MUFFINS



Blueberry-Oat Muffins image

Breakfast on the run? Try an oat-packed version of favorite blueberry muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 7

2/3 cup milk
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 egg
2 cups Original Bisquick™ mix
1/2 cup quick-cooking oats
1 cup fresh or Cascadian Farm® frozen organic blueberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 8 g, TransFat 1 g

BLUEBERRY-OAT MUFFINS



Blueberry-Oat Muffins image

These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.

Provided by EatingWell Test Kitchen

Categories     Healthy Blueberry Muffin Recipes

Time 35m

Number Of Ingredients 12

Nonstick cooking spray
2 tablespoons packed brown sugar (see Tips)
¼ teaspoon ground allspice
1 ½ cups all-purpose flour
½ cup quick-cooking rolled oats
1 tablespoon baking powder
½ teaspoon salt
¾ cup fat-free milk
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
¼ cup honey
3 tablespoons canola oil
¾ cup fresh or frozen blueberries

Steps:

  • Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl combine brown sugar and allspice; set aside. In a medium bowl combine flour, oats, baking powder and salt. Make a well in center of flour mixture; set aside.
  • In another small bowl whisk together milk, egg, honey and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
  • Spoon batter into prepared muffin cups, filling each about half full. Sprinkle brown sugar mixture evenly over batter in muffin cups.
  • Bake about 18 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cup. Serve warm.

Nutrition Facts : Calories 143 calories, Carbohydrate 25 g, Fat 4 g, Fiber 1 g, Protein 3 g, Sodium 237 mg, Sugar 10 g

BLUEBERRY OAT MUFFINS



Blueberry Oat Muffins image

This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.

Provided by Ricki Ethington

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 12

½ cup quick cooking oats
½ cup orange juice
1 ½ cups all-purpose flour
½ cup white sugar
1 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup vegetable oil
1 egg, beaten
1 cup fresh blueberries
2 teaspoons white sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
  • In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
  • Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
  • Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.2 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 167.2 mg, Sugar 11.2 g

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

OAT AND BLUEBERRY MUFFINS



Oat and Blueberry Muffins image

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.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 177 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
1 cup plain yogurt
1/4 cup butter, melted
1 cup fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BLUEBERRY-OATMEAL MUFFINS



Blueberry-Oatmeal Muffins image

A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h45m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 cup quick-cooking oats
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 large eggs
1 stick unsalted butter, melted and cooled
1/2 cup whole milk
1 1/4 cups blueberries
Fine sanding sugar, for sprinkling (optional)

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.
  • Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

BLUEBERRY OAT MUFFINS



Blueberry Oat Muffins image

Make and share this Blueberry Oat Muffins recipe from Food.com.

Provided by OceanIvy

Categories     Quick Breads

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup oats
1 cup sour milk (cup milk & 1 TB vinegar)
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup brown sugar
1 egg, beaten
1/4 cup margarine, melted
1 cup fresh blueberries

Steps:

  • Preheat oven to 400°F Grease muffins tins.
  • In a small bowl, combine oats and sour milk; let stand.
  • Combine the flour, baking powder, soda and brown sugar; stir well to blend.
  • Add eggs and margarine to oat mixture. Mix well. Add wet ingredients at once to dry.
  • Mix carefully, just until combined.
  • Gently fold in berries. Fill muffin tins 3/4 full.
  • Bake 15-20 minutes.

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.

Provided by Mysterygirl

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups uncooked quick oatmeal or 1 1/4 cups old-fashioned oatmeal
1 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup oil
3/4 cup fresh blueberries or 3/4 cup frozen blueberries
2 tablespoons sugar
2 teaspoons cinnamon

Steps:

  • Preheat oven to 425 degrees.
  • Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
  • In another bowl, combine milk, egg and oil.
  • Add liquid ingredients to the dry ingredients, mix until moist only.
  • DO NOT BEAT!
  • Fold in blueberries.
  • Fill greased muffin cups 2/3 full.
  • Mix topping ingredients.
  • Sprinkle over muffin batter.
  • Bake 20- 25 minutes.
  • Serve warm.

Nutrition Facts : Calories 175, Fat 6.4, SaturatedFat 1.3, Cholesterol 18.4, Sodium 204.5, Carbohydrate 26.2, Fiber 1.7, Sugar 8.7, Protein 3.7

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