NO FLOUR OATMEAL MUFFINS RECIPES
OATMEAL BLUEBERRY MUFFINS RECIPE | ALLRECIPES
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 Blueberry Muffins
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 1 dozen muffins
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, CarbohydrateContent 22.3 g, CholesterolContent 17.1 mg, FatContent 6.1 g, FiberContent 1.4 g, ProteinContent 3.5 g, SaturatedFatContent 1.1 g, SodiumContent 233.8 mg, SugarContent 7.8 g
BLUEBERRY OATMEAL MUFFINS RECIPE | MYRECIPES
These Blueberry Oatmeal Muffins are the perfect easy breakfast or snack for the kids! Made with quick-cooking oats and whole wheat flour, these blueberry muffins are hearty, healthy, and not too sweet. Buttermilk keeps these muffins incredibly moist, while also giving them a subtle tang. Tossing frozen blueberries with flour before adding them to the batter keeps the batter from turning purple. (If you use fresh blueberries, you can skip this step.)
Provided by Jennifer Martinkus
Total Time 45 minutes
Yield Serves 16 (serving size: 1 muffin)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°.
- Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
- Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
- Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
Nutrition Facts : Calories 190 calories, CarbohydrateContent 33.3 g, CholesterolContent 23 mg, FatContent 5 g, FiberContent 2.4 g, ProteinContent 4.2 g, SaturatedFatContent 0.6 g, SodiumContent 248 mg
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