These fluffy blueberry muffins are loaded with good-for-you blueberries (antioxidants) and heart healthy oats. They make a great mid-morning or afternoon snack!
Servings 12standard size muffins or 36 mini muffins
Calories 160kcal
Ingredients
1.5cupsall-purpose flour
¾cuprolled oats (not quick cooking)
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1large eggbeaten
¾cupmilk
½cupbrown sugarpacked
¼cupvegetable or canola oill
½teaspoonvanilla extract
¾cupfresh or frozen blueberries
Instructions
Grease 12 standard sized muffin cups or 36 mini muffins cups, or line them with paper liners; set aside.
Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.
Combine egg, milk, brown sugar, oil, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.)
Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.
Bake in a 375 degree F oven (350 convection) for 18-22 minutes for standard muffins or 12-15 minutes for mini muffins. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups.
Notes
Nutritional Information
Servings per Recipe 12 muffins
Serving Size: 1 muffinCalories 160
Protein 3 gm
Carbohydrate 24 gm
Cholesterol 19 mg,
Fat, total 6 gm
Saturated fat 1 gm
Dietary Fiber, total 1 gm,
Sodium 173 mg,