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 min
  • Total Time 40 min
  • Servings 12

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
180
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
180mg
180%;
Total Carbohydrate
24g
24%
(Dietary Fiber
2g
2%
  Sugars
11g
11%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
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.