Blueberry Tasty Muffins
Low calorie, low fat, and healthy muffins!
Yield
12 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
or whole wheat |
|
| 1 | cup |
oatmeal
flakes or flour |
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
blueberries
washed |
|
| 1 | cup |
milk
or low-fat, non-fat |
|
| ¼ | cup |
vegetable oil
|
|
|
nonstick cooking spray
as needed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
or whole wheat |
|
| 237 | ml |
oatmeal
flakes or flour |
|
| 45 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2E+1 | ml |
baking powder
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
blueberries
washed |
|
| 237 | ml |
milk
or low-fat, non-fat |
|
| 59 | ml |
vegetable oil
|
|
| 1 | x |
nonstick cooking spray
as needed |
* |
Directions
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
Mix in blueberries.
In another bowl, break the egg and use a fork to beat it just a little bit.
Then add the milk and vegetable oil, and mix.
Add this mixture to the first mixture in the large bowl.
Using a mixing spoon, mix about 25 or 30 times.
Don't mix too much! Your muffin mixture should be lumpy, not smooth.
Line a muffin tin with paper liners or lightly spray with nonstick spray.
Spoon in the muffin mix. Fill each muffin cup about ⅔ of the way up.
Bake for about 20 minutes.
When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
