Blueberry Oat Muffins Recipe
Healthy Breakfast Muffin with Blueberries and Oatmeal
These yummy blueberry oat muffins are great to make in the summer during blueberry season or in the winter months using frozen blueberries. Serve for breakfast with fresh fruit and a source of protein such as Greek yogurt, a wedge of cheese, hard cooked egg(s).
Makes 12 servings
What you need:
1 cup rolled oats
1 cup buttermilk or sour milk (to sour milk add 1 tbsp. vinegar to milk)
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup brown sugar
1 egg beaten
1/2 cup melted butter
1 cup blueberries (fresh or frozen)
How you prepare:
- Combine oats, and buttermilk/sour milk in a small bowl. Let stand.
- Combine flour, baking powder, baking soda, and brown sugar.
- Add egg and melted butter.
- Add oat mixture to dry ingredients. Stir just until moistened.
- Fold in blueberries.
- Fill muffin tins ¾ full.
- Bake at 400F for 15-22 minutes.
- Enjoy fresh or store in the freezer to enjoy for snacks and breakfast at a later date.
Carbohydrates: 27.9 g
Protein: 4.8 g
Fat: 5.1 g
Fibre: 2.2 g
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About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more
This recipe looks great but some of the ingredients are missing from the top section where it gives the weights and measures (butter, blueberries, brown sugar).
Thanks for the note about the missing ingredients – it has been fixed and the full recipe is listed. Happy baking! Enjoy!