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servings
Blueberry Oatmeal Muffins Recipe
Wendy Zitzman
Prep Time
Prep Time
10
minutes
mins
Cook Time
Cook Time
17
minutes
mins
Total Time
Total Time
30
minutes
mins
Servings
Servings
16
Calories
Calories
135
Equipment
1 Oven
Ingredients
▢
1 ½
cups
quick-cooking oats
▢
⅔
cup
all-purpose flour
▢
½
cup
whole-wheat flour
▢
½
cup
packed light brown sugar
▢
1
tsp
ground cinnamon
▢
1
tsp
ground nutmeg
▢
1
tsp
baking powder
▢
1
tsp
baking soda
▢
¾
teaspoon
salt
▢
1
cup
fat free buttermilk
▢
¼
cup
canola oil
▢
1
tsp
vanilla
▢
2
tsp
lemon zest
▢
½
cup
liquid egg substitute
-
like EggBeaters
▢
2
cups
fresh blueberries
Instructions
Preheat oven to 400°.
Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
Add in flours, baking soda, baking powder, salt, sugar, cinnamon and nutmeg; stir well.
In a separate bowl, combine buttermilk, oil, vanilla, lemon zest and liquid egg substitute. Then add to flour mixture; stir just until moist.
Gently fold blueberries into batter. Spoon batter into 16 muffin cups coated with cooking spray.
Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
Remove from pans immediately; place on a wire rack.
Nutrition
Nutrition Facts
Blueberry Oatmeal Muffins Recipe
Serving Size
1 muffin
Amount per Serving
Calories
135
% Daily Value*
Fat
4
g
6
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.