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Blueberry-Oat Muffins

Blueberry-Oat Muffins
  • Prep 10 min
  • Total 30 min
  • Servings 12
Breakfast on the run? Try an oat-packed version of favorite blueberry muffins.
Updated December 20, 2007

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Muffin
Calories
160
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1 1/2g
7%
Trans Fat
1g
Cholesterol
20mg
6%
Sodium
260mg
11%
Potassium
90mg
3%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
8g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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