Blueberry-Oat Muffins

Blueberry-Oat Muffins

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

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

12

muffins

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
  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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
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.
Variation
For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries.
Success
For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 160
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 1g),
  • Cholesterol 20mg;
  • Sodium 260mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 1g,
    • Sugars 8g),
  • Protein 3g;
Percent Daily Value*:
    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.