Oatmeal Whole Wheat Blueberry Muffins Recipes

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Steps:

• Preheat oven to 375.
• Line muffin cups with muffin paper.
• In a bowl, mix all dry ingredients, excluding blueberries.
• In a blender, mix all wet ingredients.
• Add to dry ingredients.
• Stir in blueberries.
• Pour mixture into muffin cups.
• Bake 20 minutes.
• Remove from pan and let cool.
• Serve and enjoy.

Steps:

• Preheat oven to 400 degrees.
• Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
• In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
• In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
• Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
• The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
• Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
• Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
• Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

Steps:

• Preheat the oven to 375 degrees with the rack positioned in the upper third. Oil, spray or butter 12 muffin cups.
• Sift together the flours, baking powder, baking soda and salt. In another bowl, beat together the eggs, buttermilk (or yogurt and milk), canola oil, maple syrup and vanilla. Quickly stir in the dry ingredients with a whisk or a spatula. Do not beat, just mix, stirring up from the bottom until you can no longer see flour. A few lumps are fine. Fold in the cooked oats and the blueberries.
• Spoon into muffin cups, filling them to just below the top. Place in the oven, and bake for 20 to 25 minutes until nicely browned. Remove from the heat, and allow to cool for 10 minutes before unmolding. Cool on a rack, or serve warm.

Steps:

• Preheat oven to 425°F Grease 12 muffin cups.
• In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
• Stir in 3 tbsp butter until mixture forms crumbs.
• Set aside.
• In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
• In another bowl, whisk together sour cream, eggs, and remaining butter.
• Lightly stir into flour mixture.
• Fold in blueberries.
• Pour batter into muffin cups and sprinkle with pecan mixture.
• Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners.
• Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.

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 350 degrees F (175 degrees C). Grease 24 muffin cups.
• Mix the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix the canola oil, applesauce, sugar, eggs, and water. Pour the applesauce mixture into the dry ingredients, and stir to combine. Gently fold in the blueberries and shredded beats. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Steps:

• Preheat oven 400.
• Combine fist five ingredients in bowl and whisk until mixed well.
• Stir in all remaining ingredients except blueberries and mix.
• Gently fold in bluebberries and fill lined muffin cups to 3/4 full.
• Bake for 18 - 20 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
• Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 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!