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Blueberry-Oat Muffins

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

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    For Cranberry-Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries.
  • tip 3
    For nicely shaped muffins, grease only the bottoms of the muffin cups, using either shortening or cooking spray.

Nutrition

160 Calories, 6g Total Fat, 3g Protein, 24g Total Carbohydrate, 8g Sugars

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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