• 11 Ratings

These sweet mini muffins are delicious and surprisingly healthy! Get your day started off on the right note with these blueberry muffins that come with a few health upgrades (including oats and chia seeds).

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly coat thirty-six 1 3/4-inch muffin cups with cooking spray or line with mini paper bake cups; set aside. In a large bowl combine flour, oats, sugar, chia seeds, baking powder, and salt. Make a well in the center of flour mixture; set aside.

  • In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

  • Spoon a scant tablespoon batter into prepared muffin cups, filling each 2/3 full. Bake about 10 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or at room temperature. Serve within one day of preparation.

Sugar Substitute:

Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use product amount equivalent to 1/3 cup sugar.Per Serving with Substitute: Same as above, except 102 cal., 13 g carb. (3 g sugars).

Nutrition Facts

108 calories; 4 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 1 g monounsaturated fat; 11 mg cholesterol; 95 mg sodium. 56 mg potassium; 15 g carbohydrates; 1 g fiber; 5 g sugar; 2 g protein; 0 g trans fatty acid; 40 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 21 mcg folate; 0 mcg vitamin b12; 58 mg calcium; 1 mg iron;


11 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1