Breakfast on the run? Try an oat-packed version of favorite blueberry muffins.
Blueberry-Oat Muffins
- Prep Time 10 min
- Total 30 min
- Servings 12
- Ingredients 7
Ingredients
- 2/3 cup milk
- 1/3 cup packed brown sugar
- 2 tablespoons vegetable oil
- 1 egg
- 2 cups Original Bisquick™ mix
- 1/2 cup quick-cooking oats
- 1 cup fresh or Cascadian Farm® frozen organic blueberries
Instructions
-
Step1Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
-
Step2In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
-
Step3Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition
160
Calories
6g
Total Fat
3g
Protein
24g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 160
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1 1/2g
- 7%
- Trans Fat
- 1g
- Cholesterol
- 20mg
- 6%
- Sodium
- 260mg
- 11%
- Potassium
- 90mg
- 3%
- Total Carbohydrate
- 24g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 8g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
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 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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