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Blueberry Oat Muffins

By: Mildred Mummau  
"Looking for a tasty option to cereal or toast for breakfast? Try these tender muffins. 'They're so full of blueberry and oat flavor that no one ever believes they are low in fat,' reports Mildred Mummau from Mt. Joy, Pennsylvania."

Rating: This weblink has been rated 9 times with an average star rating of 4.0 Read Reviews (8)

Rate/Review | 251 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 cup fresh or frozen blueberries
  • TOPPING:
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon

Directions

  1. In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
  2. Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
  3. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.
  • Nutritional Analysis: One muffin equals 177 calories, 7 g fat (0 saturated fat), 0 cholesterol, 131 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2008 by lastbatch 
I read the reviews first and got very worried, but I wanted to make them anyway so I changed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2006 by Sheri S. 
I thought these were good, but my husband thought they were dry. I substituted applesauce for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2008 by sahm 
I halfed the recipe, used whole wheat flour and bananas instead of blueberries. Turned out... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2007 by Jenna F. 
I chose these muffins to use up some quick oats that have been hanging around. I doubled the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by Julia Supporting Member (Click to learn more about Supporting Membership)
very good ty MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by Josefin 
These muffins taste GREAT! They look great too. They aren't very sweet, but I only consider... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Ian Kelly 
Swapped out the blueberries for strawberries and made muffin tops - worked really well! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by LISE5 
Wow, these are great. My kids love them. I used Whole Wheat Flour instead and made them into... MORE

 
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