BLUEBERRY OATMEAL MUFFINS
I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.
Provided by Mysterygirl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
- In another bowl, combine milk, egg and oil.
- Add liquid ingredients to the dry ingredients, mix until moist only.
- DO NOT BEAT!
- Fold in blueberries.
- Fill greased muffin cups 2/3 full.
- Mix topping ingredients.
- Sprinkle over muffin batter.
- Bake 20- 25 minutes.
- Serve warm.
Nutrition Facts : Calories 175, Fat 6.4, SaturatedFat 1.3, Cholesterol 18.4, Sodium 204.5, Carbohydrate 26.2, Fiber 1.7, Sugar 8.7, Protein 3.7
BLUEBERRY-OATMEAL MUFFINS
Make and share this Blueberry-Oatmeal Muffins recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400F.
- Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups.
- Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries.
- Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown.
- Immediately remove from pan.
- High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.
Nutrition Facts : Calories 164.1, Fat 4.5, SaturatedFat 0.9, Cholesterol 0.4, Sodium 234, Carbohydrate 27.3, Fiber 1.5, Sugar 11.8, Protein 4.2
BLUEBERRY OAT MUFFINS
Make and share this Blueberry Oat Muffins recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Grease muffins tins.
- In a small bowl, combine oats and sour milk; let stand.
- Combine the flour, baking powder, soda and brown sugar; stir well to blend.
- Add eggs and margarine to oat mixture. Mix well. Add wet ingredients at once to dry.
- Mix carefully, just until combined.
- Gently fold in berries. Fill muffin tins 3/4 full.
- Bake 15-20 minutes.
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
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
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
HEALTHY BLUEBERRY-CARROT MUFFINS
We weren't afraid to include oil in these healthy fruit-and-veggie muffins. We used coconut oil, which contains high levels of lauric acid, a saturated fat that has been shown to raise levels of good (HDL) cholesterol. It also adds richness and tenderness, meaning that the recipe is still delicious even with less sweetener.
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve 1/2 cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork (crushing keeps them from sinking to the bottom of the muffin batter during baking). Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine. Whisk together the milk, oil, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined (don't worry if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups. Press the reserved blueberries into the tops of the muffins. Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the turbinado sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
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
BLUEBERRY-OAT MUFFINS
Step up your blueberry muffin game with these Blueberry-Oat Muffins. These blueberry muffins make a great morning treat or even a delicious dessert.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Combine oats, flour, sugar, baking powder and salt in large bowl. Whisk egg, sour cream, milk, oil and orange zest until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in blueberries.
- Spoon into 12 paper-lined muffin cups.
- Bake 18 to 20 min. or until golden brown. Cool in pan 5 min. Transfer to wire rack; cool slightly.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BLUEBERRY-OATMEAL MUFFINS
A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
OAT AND BLUEBERRY MUFFINS
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.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- 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. , Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 177 calories, Fat 7g fat, Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 3g protein.
HEALTHY BLUEBERRY OAT BRAN MUFFINS
This recipe was found on the Rogers Oat Bran package. I'm putting it on zaar so I won't lose it. I haven't made it yet. Oat bran and wheat bran are very good for you. UPDATE. Apr 8. I finally got around to making these. These are not a sweet muffin. I added 1/2 cup brown sugar instead of white. If you want a sweeter muffin increase the sugar. I used about 2 cups frozen blueberries as I like like a lot. I made 6 giant muffins and baked for 32 min.
Provided by Dorel
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Makes 12 muffins.
- Add buttermilk to oat bran and let stand.
- In another bowl combine flour, baking powder, baking soda and salt, set aside.
- In large bowl beat vegetable oil, egg, sugar and vanilla together.
- Add buttermilk-bran mixture to liquids and stir well.
- Add dry ingredients all at once and stir until ingredients are just blended.
- Gently stir in blueberries.
- Spoon into prepared muffins tins. Either paper lined or greased.
- Bake 20-25 minutes or until tops are golden.
- NOTE--1 1/2 tablespoons lemon juice with milk added to make 1 1/2 cups may be substituted.
Nutrition Facts : Calories 188, Fat 7.7, SaturatedFat 1.3, Cholesterol 18.9, Sodium 270.9, Carbohydrate 29.4, Fiber 2.5, Sugar 11.3, Protein 5
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