Oatmeal-Whole Wheat Blueberry Muffins

Oatmeal-Whole Wheat Blueberry Muffins

Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

12

muffins

1
cup buttermilk
1
cup old-fashioned oats
1/3
cup vegetable oil
1/2
cup packed brown sugar
1
egg
1/2
cup whole wheat flour
1/2
cup Gold Medal® all-purpose flour
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/4
teaspoon salt
1
cup fresh or frozen (thawed and drained) blueberries
  1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
  2. In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
  3. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Makes 12 muffins

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 180
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 180mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 2g,
    • Sugars 11g),
  • Protein 4g;
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 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.