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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Oatmeal-Blueberry Muffins

Makes: 12 servings Yield: 12 regular-size or 36 small muffins
Bake 400° 16 mins
Oatmeal-Blueberry Muffins
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 3/4  cup  rolled oats
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1  beaten egg
  • 3/4  cup  milk
  • 1/2  cup  packed brown sugar
  • 1/4  cup  cooking oil
  • 1/2  teaspoon  vanilla
  • 3/4  cup  fresh or frozen blueberries
Directions

1. Grease twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups, or line them with paper bake cups; set aside. (If you dont have enough muffin pans, bake half the batter at a time. Refrigerate remaining batter.)

2. Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.

3. Combine egg, milk, brown sugar, oil, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.

4. Bake in a 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups Serve warm. Makes 12 regular-size or 36 small muffins.

Nutrition Facts (Oatmeal-Blueberry Muffins)
  • Servings Per Recipe 12,
  • cal. (kcal) 160,
  • Fat, total (g) 6,
  • chol. (mg) 19,
  • sat. fat (g) 1,
  • carb. (g) 24,
  • fiber (g) 1,
  • pro. (g) 3,
  • sodium (mg) 173,
  • Percent Daily Values are based on a 2,000 calorie diet

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