WHOLE WHEAT OATMEAL STRAWBERRY BLUEBERRY MUFFINS
I developed this recipe to add more fiber and develop a better diet.
Provided by shauri
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
- Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 25.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 245.4 mg, Sugar 11.9 g
OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS
Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
- In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 11 g, TransFat 0 g
BLUEBERRY WHOLE WHEAT MUFFINS
We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
- Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
- Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 219 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams
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
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
WHOLE WHEAT OAT BLUEBERRY MUFFINS
This recipe uses all natural healthy ingredients. We enjoy these in the morning before school. TIPS: Buy whole wheat flour that has NOT been bleached. Use NON BLEACHED white flour. Use only PURE honey. Make your own lemon juice by squeezing a fresh room temperature lemon. Extra virgin cold pressed olive oil has the best taste and has no extra junk in it. Use real vanilla extract, imitation has too many chemicals and not as good a flavor. Use baking powder without aluminum. If you want to loose weight and feel better this is a very good breakfast, has plenty of fiber to help cleanse the colon which is always the best place to start cleaning for a successful diet and a healthy lifestyle.
Provided by TERRY B.
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Line muffin cups with muffin paper.
- In a bowl, mix all dry ingredients, excluding blueberries.
- In a blender, mix all wet ingredients.
- Add to dry ingredients.
- Stir in blueberries.
- Pour mixture into muffin cups.
- Bake 20 minutes.
- Remove from pan and let cool.
- Serve and enjoy.
WHOLE WHEAT-OATMEAL AND BUTTERMILK BLUEBERRY MUFFINS
We developed this recipe years ago. Just remember to not over-mix the batter once you've added the wet to the dry. And we use Splenda, but you can use sugar. We also use the foil liners for the muffin pans, but use your favorite method. If you chose to use white flour, decrease the buttermilk by 1/4 cup.
Provided by OliveLover
Categories Quick Breads
Time 35m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
- In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
- In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
- Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
- The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
- Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.
Nutrition Facts : Calories 274.4, Fat 11.8, SaturatedFat 1.9, Cholesterol 32.8, Sodium 586.4, Carbohydrate 37.2, Fiber 4.7, Sugar 9.2, Protein 7.3
WHOLE WHEAT BLUEBERRY MUFFINS
Whole wheat flour gives nutritious flair to these healthy blueberry muffins. Fresh from the oven, they'll warm you up on cold, winter days. -Sheila Siem, Calumet, Michigan
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg. In another bowl, beat eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 158 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 167mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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