BLUEBERRY OATMEAL MUFFINS
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
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
OATMEAL BLUEBERRY MUFFINS
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
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
OATMEAL BLUEBERRY APPLESAUCE MUFFINS WITH WALNUT OAT STREUSEL
A deliciously healthy breakfast or snack, these oatmeal blueberry applesauce muffins are both moist and filling. They're made with applesauce, almond milk, whole wheat flour, and heart-healthy walnuts. Best of all, they're packed with juicy blueberries and topped with an incredible walnut-oat streusel.
Provided by Monique of AmbitiousKitchen.com
Categories Breakfast Healthy Muffins Snack
Time 25m
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray.
- In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt; set aside.
- In a medium bowl combine applesauce, oil, brown sugar, egg, and almond milk. Add flour mixture and stir until just combined. Don't overmix! The batter will be slightly lumpy, and that's okay! Gently fold in the walnuts and blueberries.
- To make the topping: In a small bowl combine oats, walnuts, flour, butter, and cinnamon.
- Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick inserted into center comes out clean or with a few crumbs attached.
Nutrition Facts : Calories 172 kcal, Carbohydrate 23.3 g, Protein 5 g, Fat 7.1 g, Fiber 3.3 g, Sugar 6.7 g, ServingSize 1 serving
BLUEBERRY NUT MUFFINS
Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.
Provided by Valerie Ulloa Nickerson
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
- Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 22.9 g, Cholesterol 17.1 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 274.2 mg, Sugar 5.5 g
STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS
If you're investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what's left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don't think of yourself as a baker, these are easy and come together quickly - a second day breakfast off the first day's work.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, main course, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
- Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
- Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 7 grams, TransFat 0 grams
BLUEBERRY OATMEAL MUFFINS
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
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
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
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-WALNUT OATMEAL RECIPE
Start your day with a Blueberry-Walnut Oatmeal recipe! This simple oatmeal recipe is ready to eat in only 5 minutes. Top it with Greek-style yogurt!
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in microwaveable bowl.
- Microwave on HIGH 1 min.; stir.
- Top with yogurt and nuts.
Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 20 g
BLUEBERRY OATMEAL MUFFINS WITH WALNUTS
From the website SuperFoodsRX. This recipe is one healthy superstar. It contains at least six superfoods (seven if you count eggs in that list) and adds fiber, ascorbic acid, potassium, polyphenols, protein, magnesium, zinc, copper, selenium, B Vitamins, Vitamin E, and several powerful antioxidants, to name a few. How can you say no to these muffins? These are great right out of the oven, but you can make ahead for a week of healthy grab-and-go breakfasts.
Provided by kellymbrown
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400ºF.
- Place muffin liners/papers in muffin pan; set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins.
- Mix applesauce, butter, yogurt, egg, vanilla and maple syrup together in large bowl until smooth; set aside.
- In separate bowl, mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together.
- Mix in the blueberries so that they are coated with dry ingredients (this will keep the blueberries evenly distributed through the batter).
- Gently fold dry mixture into wet ingredients until just moistened.
- Divide batter among muffin cups. Bake for 25 minutes, or until tops are dry and golden.
- Turn onto wire rack. Cool and enjoy!
Nutrition Facts : Calories 177.8, Fat 8.3, SaturatedFat 3.1, Cholesterol 28.4, Sodium 338, Carbohydrate 22.6, Fiber 2.7, Sugar 4.9, Protein 5
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