Blueberry Oatmeal Muffins

Vegetarian
Health score
1%
Blueberry Oatmeal Muffins
45 min.
16
173kcal

Suggestions


If you're looking for a delightful way to start your day, these Blueberry Oatmeal Muffins are the perfect choice! Bursting with juicy blueberries and made with wholesome ingredients, they are not only vegetarian but also a nutritious option for breakfast or brunch. With a light and fluffy texture, these muffins are sure to please the whole family.

Imagine the warm aroma of cinnamon and freshly baked muffins wafting through your kitchen—it's the kind of comforting scent that awakens your spirit and sets a cheerful tone for the day. These muffins are ideal for those busy mornings when you need something quick yet satisfying, or as a delightful snack during the day. Packed with fiber-rich oats, they provide a sustained energy boost, while the blueberries add a delicious burst of flavor and essential antioxidants.

What’s great about these muffins is their versatility; you can enjoy them warm right out of the oven or at room temperature throughout the week. They also freeze beautifully, making them a fantastic make-ahead option. Whether paired with a steaming cup of coffee, enjoyed as part of a leisurely weekend brunch, or packed in your lunchbox, these Blueberry Oatmeal Muffins will quickly become a favorite. Whip up a batch today and indulge in the wholesome goodness of these tasty treats!

Ingredients

  • teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • cups blueberries frozen
  • 0.3 cup canola oil 
  • large eggs 
  • 1.5 cups nonfat buttermilk fat-free
  • tablespoons flour all-purpose
  • ounces flour all-purpose
  • tablespoons granulated sugar 
  • teaspoons ground cinnamon 
  • teaspoons lemon zest grated
  • 0.8 cup brown sugar light packed
  • 1.7 cups oats 
  • 0.8 teaspoon salt 
  • 2.3 ounces flour whole wheat

Equipment

  • food processor
  • bowl
  • oven
  • knife
  • whisk
  • wire rack
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 40
  2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal.
  3. Place in a large bowl.
  4. Lightly spoon flours into dry measuring cups; level with a knife.
  5. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
  6. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk.
  7. Add to flour mixture, stirring just until moist.
  8. Toss berries with 2 tablespoons flour, and gently fold them into the batter.
  9. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar.
  10. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
  11. Remove from pans immediately.
  12. Place on a wire rack.
  13. Serve warm or at room temperature.

Nutrition Facts

Calories173kcal
Protein9.28%
Fat24.8%
Carbs65.92%

Properties

Glycemic Index
26.38
Glycemic Load
8.69
Inflammation Score
-3
Nutrition Score
5.9860869853393%

Flavonoids

Cyanidin
1.57mg
Petunidin
5.83mg
Delphinidin
6.55mg
Malvidin
12.5mg
Peonidin
3.75mg
Catechin
0.98mg
Epigallocatechin
0.12mg
Epicatechin
0.11mg
Luteolin
0.04mg
Kaempferol
0.31mg
Myricetin
0.24mg
Quercetin
1.42mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:172.83kcal
8.64%
Fat:4.91g
7.55%
Saturated Fat:0.58g
3.63%
Carbohydrates:29.36g
9.79%
Net Carbohydrates:27.35g
9.94%
Sugar:14.64g
16.27%
Cholesterol:23.69mg
7.9%
Sodium:236.78mg
10.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.13g
8.26%
Manganese:0.69mg
34.43%
Selenium:9.63µg
13.75%
Vitamin B1:0.13mg
8.33%
Magnesium:32.89mg
8.22%
Phosphorus:80.87mg
8.09%
Fiber:2.01g
8.04%
Vitamin K:6.53µg
6.22%
Iron:1.12mg
6.21%
Vitamin E:0.88mg
5.88%
Folate:20.16µg
5.04%
Vitamin B2:0.08mg
4.98%
Calcium:39.98mg
4%
Copper:0.08mg
3.92%
Vitamin B3:0.74mg
3.71%
Zinc:0.54mg
3.6%
Vitamin C:2.39mg
2.9%
Vitamin B6:0.05mg
2.67%
Potassium:90.1mg
2.57%
Vitamin B5:0.25mg
2.46%
Source:My Recipes