Oat and Blueberry Muffins

So we’re muffin crazy in this house right now with blueberries being in season and Poppy loving them for breakfast and mid morning snacks! These are not too sweet and make a good snack!


1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1/2 cup water
1/3 cup canola oil
1 cup fresh or frozen blueberries

For the topping:

2 tablespoons sugar
1/4 teaspoon ground cinnamon


In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.

Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

If using frozen blueberries, use without thawing to avoid discoloring the batter.

This recipe makes about 12 small cupcakes.

Taken from: http://www.tasteofhome.com/recipes/oat-and-blueberry-muffins


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s