Oatmealblueberrymuffins Recipes

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OATMEAL-BLUEBERRY MUFFINS



Oatmeal-Blueberry Muffins image

A muffin with a burst of fruit flavor from cranberries and blueberries for a good breakfast treat or brunch.

Provided by Cheerios

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup frozen cranberries, thawed
1 ¼ cups plain yogurt
½ cup white sugar
½ cup brown sugar
2 large eggs, beaten
1 cup quick-cooking oats
1 cup frozen blueberries, thawed

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.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 42.6 g, Cholesterol 32.5 mg, Fat 2 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 166.9 mg, Sugar 20.7 g

BLUEBERRY-OATMEAL MUFFINS



Blueberry-Oatmeal Muffins image

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

1 1/2 cups all-purpose flour
1 cup quick-cooking oats
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 large eggs
1 stick unsalted butter, melted and cooled
1/2 cup whole milk
1 1/4 cups blueberries
Fine sanding sugar, for sprinkling (optional)

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.

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!

Provided by Sally

Categories     Breakfast

Time 1h10m

Number Of Ingredients 12

1 cup (240ml) milk
1 cup (80g) old-fashioned whole rolled oats
1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/2 cup (120ml) honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (190g) fresh or frozen blueberries (see note if using frozen)

Steps:

  • Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
  • Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

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

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
1 cup plain yogurt
1/4 cup butter, melted
1 cup fresh blueberries

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

OAT AND BLUEBERRY MUFFINS



Oat and Blueberry Muffins image

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

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup canola oil
1 cup fresh or frozen blueberries
TOPPING:
2 tablespoons sugar
1/4 teaspoon ground cinnamon

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.

STEEL-CUT OATMEAL AND BLUEBERRY MUFFINS



Steel-Cut Oatmeal and Blueberry Muffins image

If you're investing time in making steel-cut oatmeal for breakfast, you might as well make a little extra and try these healthy muffins with what's left over. Most muffins sold in bakeries are just cupcakes in disguise, but these are moist, nourishing and a healthy source of whole grains. Even if you don't think of yourself as a baker, these are easy and come together quickly - a second day breakfast off the first day's work.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, quick, main course, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1 cup cooked steel-cut oats
1 cup blueberries tossed with 1 teaspoon flour

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.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 229 milligrams, Sugar 7 grams, TransFat 0 grams

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

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

1 1/4 cups uncooked quick oatmeal or 1 1/4 cups old-fashioned oatmeal
1 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup oil
3/4 cup fresh blueberries or 3/4 cup frozen blueberries
2 tablespoons sugar
2 teaspoons cinnamon

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

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins 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     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

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, 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

OATMEAL-BLUEBERRY MUFFINS



Oatmeal-Blueberry Muffins image

Make and share this Oatmeal-Blueberry Muffins recipe from Food.com.

Provided by plannermom

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 11

1 1/2 cups all-purpose flour
3/4 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/2 cup brown sugar, packed
1/4 cup cooking oil
1/2 teaspoon vanilla
3/4 cup blueberries (fresh or frozen)

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.

Nutrition Facts : Calories 172.9, Fat 6, SaturatedFat 1.1, Cholesterol 17.6, Sodium 178.1, Carbohydrate 26.6, Fiber 1.2, Sugar 9.9, Protein 3.4

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