Blueberry 'n Oats Muffins

Vegetarian
Health score
1%
Blueberry 'n Oats Muffins
30 min.
12
225kcal

Suggestions


Start your day on a delicious note with our delightful Blueberry 'n Oats Muffins! Perfectly suited for a morning meal, brunch, or a quick breakfast, these muffins are not only vegetarian but also packed with wholesome ingredients that will keep you energized throughout the day. With a preparation time of just 30 minutes, you can whip up a batch of 12 scrumptious muffins that are sure to please family and friends alike.

Imagine biting into a warm muffin, bursting with juicy blueberries and the comforting flavors of cinnamon and brown sugar. The combination of old-fashioned oats and creamy lactose-free yogurt adds a delightful texture and a nutritious twist, making these muffins a guilt-free indulgence. Each muffin contains approximately 225 calories, allowing you to enjoy a tasty treat without compromising your health goals.

Whether you're enjoying them fresh out of the oven or saving some for later, these Blueberry 'n Oats Muffins are versatile enough to be enjoyed any time of the day. They also make for a fantastic snack on the go! So gather your ingredients, preheat your oven, and get ready to fill your kitchen with the irresistible aroma of freshly baked muffins. Your taste buds will thank you!

Ingredients

  • teaspoon baking soda 
  • 1.3 cups blueberries fresh thaw (do not )
  • 0.5 cup brown sugar packed
  • teaspoon cinnamon 
  •  eggs beaten
  • oz vanilla yogurt french yoplait®
  • 1.3 cup flour all-purpose gold medal®
  • cup oats 
  • 0.3 teaspoon salt 
  • 12 servings sugar 
  • 0.3 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • muffin liners

Directions

  1. Heat oven to 400°F.
  2. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  3. In large bowl, mix yogurt and oats. Stir in egg, oil and brown sugar. Stir in flour, baking soda, cinnamon and salt (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
  4. Sprinkle with sugar.
  5. Bake 18 to 20 min or until golden brown. Immediately remove from pan.
  6. Serve warm.

Nutrition Facts

Calories225kcal
Protein6.23%
Fat21.98%
Carbs71.79%

Properties

Glycemic Index
21.26
Glycemic Load
19.38
Inflammation Score
-2
Nutrition Score
5.6765217418256%

Flavonoids

Cyanidin
1.3mg
Petunidin
4.86mg
Delphinidin
5.46mg
Malvidin
10.42mg
Peonidin
3.13mg
Catechin
0.82mg
Epigallocatechin
0.1mg
Epicatechin
0.1mg
Luteolin
0.03mg
Kaempferol
0.26mg
Myricetin
0.2mg
Quercetin
1.18mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:224.71kcal
11.24%
Fat:5.61g
8.63%
Saturated Fat:0.93g
5.79%
Carbohydrates:41.24g
13.75%
Net Carbohydrates:39.77g
14.46%
Sugar:25.25g
28.05%
Cholesterol:13.92mg
4.64%
Sodium:156.41mg
6.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.58g
7.16%
Manganese:0.48mg
23.93%
Selenium:9.19µg
13.12%
Vitamin K:11.8µg
11.24%
Vitamin B1:0.16mg
10.56%
Folate:31.6µg
7.9%
Vitamin B2:0.13mg
7.51%
Phosphorus:72.4mg
7.24%
Iron:1.16mg
6.45%
Magnesium:25.72mg
6.43%
Fiber:1.47g
5.87%
Vitamin B3:0.97mg
4.85%
Calcium:39.21mg
3.92%
Vitamin E:0.57mg
3.77%
Zinc:0.5mg
3.32%
Copper:0.06mg
3.19%
Potassium:96.64mg
2.76%
Vitamin B5:0.2mg
1.97%
Vitamin C:1.6mg
1.94%
Vitamin B6:0.04mg
1.84%
Vitamin B12:0.1µg
1.65%