Jane's Blueberry Oat Muffins
I usually double this recipe and get about 18 or 20 muffins.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 1
breakfast
snacks
bake
blueberry
fall
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg beaten
- 1 cup buttermilk
- 1 tsp baking powder
- 1/4 cup butter melted
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1 cup quick oats
- 1/2 cup white flour
- 1/2 tsp salt
- 3/4 cup brown sugar lightly packed
- 1 cup blueberries fresh or frozen
- Carbohydrate 652.99085 g
- Cholesterol 343.3125 mg
- Fat 72.449725 g
- Fiber 37.2601991647184 g
- Protein 69.375775 g
- Saturated Fat 35.14508 g
- Serving Size 1 1 Dozen (1252g)
- Sodium 1754.128 mg
- Sugar 615.730650835282 g
- Trans Fat 8.569735 g
- Calories 3426 calories
1. Combine oats and buttermilk in a bowl & let stand while you get everything else ready. 2. Preheat oven to 400F. Combine flours, baking powder, baking soda, salt and brown sugar in another bowl and stir well to blend - make sure brown sugar lumps are broken up. 3. Add egg and melted butter to oat mixture and stir. 4. Add oat mixture all at once to dry ingredients and stir until all ingredients are moistened. 5. Gently fold in blueberries. 6. Fill well-greased muffin cups full. Bake for 15-22 minutes or until top springs back when lightly touched.
