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Oatmeal-Whole Wheat Blueberry Muffins

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By Betty Crocker Kitchens
Updated Jul 21, 2011
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 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
*Percent Daily Values are based on a 2,000 calorie diet.
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