BLUEBERRY-OAT MUFFINS
These diabetic-friendly, Blueberry-Oat Muffins, sweetened with brown sugar and honey, are best when served still warm from the oven.
Provided by EatingWell Test Kitchen
Categories Healthy Blueberry Muffin Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl combine brown sugar and allspice; set aside. In a medium bowl combine flour, oats, baking powder and salt. Make a well in center of flour mixture; set aside.
- In another small bowl whisk together milk, egg, honey and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
- Spoon batter into prepared muffin cups, filling each about half full. Sprinkle brown sugar mixture evenly over batter in muffin cups.
- Bake about 18 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cup. Serve warm.
Nutrition Facts : Calories 143 calories, Carbohydrate 25 g, Fat 4 g, Fiber 1 g, Protein 3 g, Sodium 237 mg, Sugar 10 g
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.
BLUEBERRY OAT MUFFINS
This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.
Provided by Ricki Ethington
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a small bowl, mix the oats and orange juice together. Set aside.
- In a medium bowl, mix flour, 1/2 cup sugar, baking powder, salt, and baking soda. Thoroughly blend in the oil and egg. Stir in the oat mixture, and fold in blueberries. Spoon batter into the prepared muffin cups.
- Mix 2 teaspoons sugar and cinnamon in a small bowl, and sprinkle evenly over the tops of the muffins.
- Bake 18 to 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.2 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 167.2 mg, Sugar 11.2 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
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