Rise and Shine Blueberry Oatmeal Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
- 1 large egg
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup all purpose flour
- 1 1/2 cups blueberries (fresh or frozen)
- 1/2 cup low fat milk
- 3/4 cup white whole wheat flour
- 1 1/2 cups quick-cooking oats*
- 1/2 cup wheat germ or ground flaxseed
- 3/4 cup coconut sugar or light brown sugar
- 1 cup reduced fat vanilla yogurt (i used stonyfield blen
- 1/3 cup safflower or other neutral-flavored oil
- Carbohydrate 14.8516367879071 g
- Cholesterol 87.5458333331262 mg
- Fat 23.8674620945125 g
- Fiber 0.903195966589694 g
- Protein 2.91064517341848 g
- Saturated Fat 14.8133720128014 g
- Serving Size 1 1 Serving (72g)
- Sodium 213.14835486441 mg
- Sugar 13.9484408213174 g
- Trans Fat 1.78606338509771 g
- Calories 281 calories
Preheat oven to 375° F. Line two 12-cup muffin tins with 16 paper muffin liners.Mix the flours, oats, wheat germ, sugar, baking soda, baking powder, cinnamon and salt together in a large mixing bowl. Mix the egg, yogurt, milk and oil in a second bowl. Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix). Gently stir the blueberries into the batter.Scoop the batter into the muffin cups, filling them about ¾ full (you should have 16 muffins). Bake 18-20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes and then turn the muffins onto a rack and cool completely. Muffins can be served right away, refrigerated or frozen for later use.
