Blueberry-Oat Muffins

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

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 12

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.

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.

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.