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
HEALTHY BLUEBERRY OATMEAL MUFFINS
These Healthy Blueberry Oatmeal Muffins are perfect for on the go! Loaded with whole grains, fiber, protein and juicy berries!
Provided by Ashley Fehr
Categories Bread and Baked Goods
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
- In a large bowl, whisk brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth.
- Add baking powder, baking soda, cinnamon and salt and whisk until smooth.
- Add soaked oats and stir until evenly distributed.
- Add flour and berries and stir just until combined -- don't overmix!
- Lightly grease a muffin pan and fill 24 muffin cups 3/4 full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 145 kcal, Carbohydrate 26 g, Protein 3 g, Fat 3 g, Cholesterol 20 mg, Sodium 85 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
THE ULTIMATE HEALTHY BLUEBERRY OATMEAL MUFFINS
These muffins are supremely moist and tender, and they're the perfect combination of hearty oats, cozy cinnamon, and sweet juicy blueberries! They're great for quick grab-and-go breakfasts or snacks, and they freeze really well, too. Leftover muffins will keep for at least one week if stored in an airtight container in the refrigerator.
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
- In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and vanilla stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
- Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
BLUEBERRY OATMEAL MUFFINS
These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!
Provided by Sally
Categories Breakfast
Time 1h10m
Number Of Ingredients 12
Steps:
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
BLACKBERRY OATMEAL MUFFINS
Steps:
- Preheat the oven to 400F*. Lightly spray or grease a standard 12-well muffin tin.
- Set aside. In a large bowl, combine oats and buttermilk to soak 15 minutes. In a second bowl, whisk the flour, salt, baking soda, baking powder, salt, and cinnamon.
- Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold blackberries into the batter.
- Spoon the batter into the prepared muffin tin. Bake 18-20 minutes, until a toothpick inserted into the center of 1-2 muffins comes out clean.
- Let the muffins cool in the pan 5 minutes then transfer to a cooling rack.
Nutrition Facts : Calories 166 kcal, Carbohydrate 25 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 179 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
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
BAKED OATMEAL PROTEIN MUFFINS RECIPE
Steps:
- Preheat the oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray.
- In a large bowl, mix together the oats, baking powder, and protein powder.
- Add the milk, eggs and maple syrup and still until combined.
- Divide the oat mixture evenly among the cups of the muffin tin.
- Bake for 20-25 minutes until the tops of the muffins are golden brown.
- Cool in the pan for 5 minutes, then use a thin knife or spatula to remove the muffins from the pan
- Top with fruit and serve, with additional maple syrup if desired.
Nutrition Facts : Calories 138 kcal, Carbohydrate 25 g, Protein 3 g, Fat 2 g, Cholesterol 27 mg, Sodium 41 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
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