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Oatmeal-Blueberry Muffins


Healthy and tasty muffins, breakfasts or desserts, both are great options.













Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium


1 ½ cups all-purpose flour
¾ cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large eggs
¾ cup milk, low-fat
½ cup brown sugar
¼ cup vegetable oil
¾ cup blueberries
fresh or frozen


Grease twelve 2½ inch muffin cups or thirty-six 1-¾-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 2½ inch muffins or 10 to 12 minutes for 1-¾-inch muffins or until done.

Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 15235% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 85mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 2%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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