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Blueberry-Oat Muffins

Breakfast on the run? Try an oat-packed version of favorite blueberry muffins.

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 (28) 10 Reviews
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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 12

Ingredients

2/3
cup milk
1/3
cup packed brown sugar
2
tablespoons vegetable oil
1
egg
2
cups Original Bisquick® mix
1/2
cup quick-cooking oats
1
cup fresh or Cascadian Farm® frozen organic blueberries

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • 2 In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
  • 3 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

EXPERT TIPS

Expert Tips

Use Bisquick Heart Smart® mix. Substitute fat-free (skim) milk for the milk and 2 egg whites or 1/4 cup fat-free egg product for the egg.

For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries.

For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
160
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
1g
1%
),
Cholesterol
20mg
20%;
Sodium
260mg
260%;
Total Carbohydrate
24g
24%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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