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These blueberry oatmeal muffins have a great texture and stay moist and tender for days — if they last that long at your house!
Ingredients
- 1 cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 ¼ cups quick cooking oats
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries, rinsed and drained
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Step 2
Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.
Step 3
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 4
Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 156 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat1g | 6% |
| Cholesterol17mg | 6% |
| Sodium234mg | 10% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber1g | 5% |
| Total Sugars8g | |
| Protein4g | |
| Vitamin C1mg | 6% |
| Calcium100mg | 8% |
| Iron1mg | 6% |
| Potassium87mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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