Blueberry Oatmeal Muffins With Walnuts Recipes

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.

Steps:

• Preheat oven to 400ºF.
• Place muffin liners/papers in muffin pan; set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins.
• Mix applesauce, butter, yogurt, egg, vanilla and maple syrup together in large bowl until smooth; set aside.
• In separate bowl, mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together.
• Mix in the blueberries so that they are coated with dry ingredients (this will keep the blueberries evenly distributed through the batter).
• Gently fold dry mixture into wet ingredients until just moistened.
• Divide batter among muffin cups. Bake for 25 minutes, or until tops are dry and golden.
• Turn onto wire rack. Cool and enjoy!

Steps:

• Preheat oven to 350°F.
• Place paper liners in each of 12 muffin cups.
• Whisk eggs well, then whisk in oil, oatmeal and vanilla.
• In another bowl, combine flour, brown sugar, baking powder and baking soda until there are no more lumps of brown sugar. Add walnuts and toss to coat.
• Add liquid mixture and fold in, just until the dry ingredients are moistened.
• Spoon into muffin cups, filling 3/4 full. An ice cream scoop works well for this. You may have enough batter for a 13th muffin.
• Bake 18 - 20 minutes or until they test done. Allow to cool 10 minutes in the muffin pan, then turn out onto a wire rack to cool completely.
• These freeze well.

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.

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Mist 18 muffin cups with cooking spray.
• Combine oatmeal and milk in a large bowl and set aside.
• Stir flour, brown sugar, oat bran, ground flax seed, baking powder, and salt together in a separate bowl.
• Combine bananas, applesauce, and egg substitute in another bowl. Stir into oatmeal mixture. Stir in flour mixture, followed by raisins, walnuts, and chocolate chips. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 12 to 15 minutes.

Steps:

• Pour milk over oats and let stand for 15-20 minutes (or overnight).
• Heat oven to 350.
• Add sugar, egg and oil to oatmeal mixture and beat well.
• Sift dry ingredients together, then blend lightly with oatmeal mixture.
• Fold in blueberries.
• Spoon batter into prepared muffin tins and bake 20-30 minutes.
• Best served warm with butter!

Steps:

• Grease twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups, or line them with paper bake cups; set aside. (If you don't have enough muffin pans, bake half the batter at a time. Refrigerate remaining batter.)
• 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 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups Serve warm. Makes 12 regular-size or 36 small muffins.

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.

Steps:

• Combine first 4 ingredients in microwaveable bowl.
• Microwave on HIGH 1 min.; stir.
• Top with yogurt and nuts.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
• Blend flour, baking powder, and baking soda together in a small bowl.
• Chop thawed cranberries in half; set aside.
• Combine yogurt, white sugar, brown sugar, and beaten eggs in a large bowl. Stir with a wire whisk until light and creamy. Add oats, blueberries, and cranberries and stir until no lumps remain. Slowly stir in dry ingredients until all flour is incorporated into the batter.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until light brown on top, about 20 minutes. Allow to cool for 5 minutes before removing from the pan and placing on a serving plate.

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.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
• Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.