SPLENDA BLUEBERRY MUFFINS RECIPE RECIPES

OATMEAL BLUEBERRY MUFFINS RECIPE | ALLRECIPES

Oatmeal Blueberry Muffins Recipe | Allrecipes image

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

Ingredients

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

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

LEMON-BLUEBERRY MUFFINS RECIPE | MYRECIPES

Lemon-Blueberry Muffins Recipe | MyRecipes image

Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

Provided by Jean Kressy

Yield 1 dozen (serving size: 1 muffin)

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅛ teaspoon ground nutmeg
¼ cup butter
1 ¼ cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
½ cup powdered sugar

Steps:

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.
Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

Nutrition Facts : Calories 187 calories, CarbohydrateContent 32.6 g, CholesterolContent 30 mg, FatContent 4.8 g, FiberContent 1 g, ProteinContent 3.7 g, SaturatedFatContent 2.7 g, SodiumContent 264 mg

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