Very Berry Oatmeal Muffins Recipes
BERRY OATMEAL MUFFINS
Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!
Provided by LIZZYLONDON
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
- Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
- Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 34.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 195.5 mg, Sugar 15 g
VERY BERRY OATMEAL MUFFINS
Blueberries, Raspberries, Blackberries, Strawberries... Oh MY! I made this recipe when the wild raspberries were everywhere at our cottage. I have made them with each type of berry you can think of. I've also subbed the oil for applesauce, which goes quite well with strawberries. I'm making myself hungry just typing this now. :) Please let me know how many muffins this yielded for you. I have the jumbo cups and it turns out different every time.
Provided by LilPinkieJ
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine oats, flour, sugar, baking powder, and salt.
- Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in berries.
- Fill greased muffin cups 2/3 full with batter.
- Combine topping ingredients till crumbly. Sprinkle some topping over the muffin cups.
- Bake at 425°F for 20 to 25 minutes.
Nutrition Facts : Calories 412.2, Fat 20.7, SaturatedFat 7.5, Cholesterol 61.3, Sodium 464.7, Carbohydrate 50, Fiber 3.9, Sugar 16.8, Protein 8.1
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
BERRY OATMEAL MUFFINS
The fat in the muffins is just enough to make the texture right, but not too much fat. I found this recipe in BH&G magazine, and tested them. I thought they were some of the best of low fat muffins I ever made.
Provided by Miss Annie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 400º.
- Combine 1 1/2 Tbsps. oats and 1 1/2 Tbsps. brown sugar in a small bowl, and set aside.
- In another small bowl, gently toss blueberries with 1 tablespoons flour. Set aside.
- In a large bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon.
- In a medium bowl, combine yogurt, butter, egg, and vanilla.
- Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
- Gently fold in blueberries.
- Fill muffin cups almost to top.
- Sprinkle reserved oats and brown sugar over muffins.
- Bake 18 to 20 minutes, or until golden brown.
Nutrition Facts : Calories 177.3, Fat 4.9, SaturatedFat 2.7, Cholesterol 27.8, Sodium 128.9, Carbohydrate 30.1, Fiber 1.5, Sugar 11.9, Protein 3.5
BLUEBERRY OATMEAL MUFFINS
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
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
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