Blueberry Oatmeal Muffins – 4 Points
The recipe Blueberry Oatmeal Muffins – 4 Points can be made in about 30 minutes. This recipe serves 16. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 139 calories. For 36 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a breakfast. This recipe from Laa Loosh requires whole-wheat flour, baking soda, blueberries, and ground cinnamon. Plenty of people made this recipe, and 1689 would say it hit the spot. Overall, this recipe earns a rather bad spoonacular score of 33%. Users who liked this recipe also liked Applesauce Oatmeal Muffins – 3 Points, Banana Blueberry Muffins – 5 Points, and Cheryl's Healthy Blueberry Muffins - Ww Points = 1.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp baking powder
1 tsp baking soda
2 cups fresh blueberries
1/4 cup canola oil
1 cup fat free buttermilk
2/3 cup all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp lemon zest
1/2 cup packed light brown sugar
1/2 cup liquid egg substitute (like EggBeaters)
1 1/2 cups quick-cooking oats
3/4 teaspoon salt
1 tsp vanilla
1/2 cup whole-wheat flour
Equipment:
oven
food processor
bowl
muffin liners
wire rack
Cooking instruction summary:
InstructionsPreheat oven to 400°. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl. Add in flours, baking soda, baking powder, salt, sugar, cinnamon and nutmeg; stir well. In a separate bowl, combine buttermilk, oil, vanilla, lemon zest and liquid egg substitute. Then add to flour mixture; stir just until moist. Gently fold blueberries into batter. Spoon batter into 16 muffin cups coated with cooking spray.Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
Step by step:
1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal.
3. Place in a large bowl.
4. Add in flours, baking soda, baking powder, salt, sugar, cinnamon and nutmeg; stir well. In a separate bowl, combine buttermilk, oil, vanilla, lemon zest and liquid egg substitute. Then add to flour mixture; stir just until moist. Gently fold blueberries into batter. Spoon batter into 16 muffin cups coated with cooking spray.
5. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
6. Remove from pans immediately; place on a wire rack.
Nutrition Information:
covered percent of daily need
