Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.
Oatmeal-Whole Wheat Blueberry Muffins
- Prep Time 15 min
- Total 40 min
- Servings 12
- Ingredients 11
Ingredients
- 1 cup buttermilk
- 1 cup old-fashioned oats
- 1/3 cup vegetable oil
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh or frozen (thawed and drained) blueberries
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
-
Step2In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
-
Step3Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition
180
Calories
8g
Total Fat
4g
Protein
24g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 180
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 180mg
- 8%
- Potassium
- 135mg
- 4%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 11g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1 1/2
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