OATMEAL BLUEBERRY MUFFINS
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
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
PAULA DEEN'S BLUEBERRY MUFFINS
I found this recipe in Paula Deen's biography. I love blueberry muffins and can't wait to try these!
Provided by StephanieNS
Categories High In...
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 12 muffin cups.
- In first bowl, combine the flour, baking powder and the 1/2 cup sugar.
- In second bowl, combine the butter, egg and milk.blend well.
- Pour the wet ingredients into the flour mixture and stir until combined (batter will be lumpy).
- Gently fold the blueberries into the batter.
- Spoon the batter into the muffin cups. Each one should be about two-thirds full.
- Bake 10 minutes and remove from the oven. Sprinkle the muffins with the granulated white or brown sugar.
- Return muffins to the oven and bake an additional 10 to 20 minutes until the tops are golden brown.
- Let cool 10 minutes.
Nutrition Facts : Calories 454.4, Fat 17.7, SaturatedFat 10.6, Cholesterol 74.7, Sodium 395.1, Carbohydrate 69, Fiber 2, Sugar 34.4, Protein 6.8
PAULA DEEN'S OATMEAL-BLUEBERRY MUFFINS
Now this is a dangerously delicious blueberry muffin and hard to eat just one. Paula suggests you welcome new neighbors with these moist muffins. You might want to make an extra batch for your house. I used frozen blueberries, and they were still delicious. Recipe courtesy of Cooking with Paula Deen/Spring Entertaining Issue.
Provided by AmyZoe
Categories Quick Breads
Time 29m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Line about 15 muffin cups with paper liners.
- In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.
- Add eggs, one at a time, beating until combined.
- Beat in vanilla.
- In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt.
- Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Do not overmix.
- Gently stir in blueberries.
- Spoon batter evenly into prepared muffin cups, filling 3/4 full.
- Bake for 9 minutes or until golden brown.
- Let cool in pans for 5 minutes.
- Remove from pans, and serve warm.
Nutrition Facts : Calories 173.7, Fat 7.6, SaturatedFat 4.4, Cholesterol 45.7, Sodium 187.5, Carbohydrate 23.4, Fiber 1, Sugar 10.7, Protein 3.3
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
OATMEAL BLUEBERRY MUFFINS
Make and share this Oatmeal Blueberry Muffins recipe from Food.com.
Provided by Jacquie-O So Good R
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400
- Soak oats in milk for 10 to 15 minute
- Spray muffin pan with Pam.
- Combine all ingredients except blueberries. Add them last.
- Spoon into muffin pan, making 12 muffins.
- Bake for 20 to 25 minute
- For the same point value you can leave out the berries and add:
- 1 cup chopped apples -- OR --
- 12 cup raisin -- .
Nutrition Facts : Calories 83, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.4, Sodium 202, Carbohydrate 16.1, Fiber 2.4, Sugar 1.4, Protein 4
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BLUEBERRY OATMEAL MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (632)Category Breakfast
- 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.
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