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Blueberry Tasty Muffins

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Blueberry Tasty Muffins

Low calorie, low fat, and healthy muffins!

 

Yield

12 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
or whole wheat
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1 cup oatmeal
flakes or flour
3 tablespoons sugar
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1 teaspoon salt
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4 teaspoons baking powder
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1 large eggs
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1 cup blueberries
washed
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1 cup milk
or low-fat, non-fat
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¼ cup vegetable oil
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nonstick cooking spray
as needed
*

Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
or whole wheat
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237 ml oatmeal
flakes or flour
45 ml sugar
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5 ml salt
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2E+1 ml baking powder
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1 large eggs
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237 ml blueberries
washed
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237 ml milk
or low-fat, non-fat
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59 ml vegetable oil
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 12441% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 212mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 2%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 
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