Blueberry Oat Muffins


Blueberry Oat Muffins

Blueberry Oat Muffins

Course Breads, Breakfast, Brunch
Cuisine American
Keyword all purpose flour, blueberries, cinnamon, egg whites, quick-cooking oats
Prep Time 15 minutes
Cook Time 22 minutes
Cool Time 5 minutes
Total Time 42 minutes
Servings 12
Calories 175kcal


  • 1 1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/2 cup water
  • 1/3 cup canola oil
  • 1 cup blueberries fresh or frozen


  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon


  • Preheat oven to 400°F.
  • In a bowl, combine the first six ingredients.
  • In separate bowl, beat egg whites, water, and oil.
  • Stir egg mixture into dry ingredients just until moistened; fold in blueberries.
  • Fill paper-lined muffin cups or muffin cups sprayed with nonstick cooking spray three-quarters full.
  • Combine sugar and cinnamon; sprinkle over muffin tops.
  • Bake in preheated oven 18 to 22 minutes or until a toothpick inserted in center comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.


Times are approximate. Cooking times may vary depending on ovens, so test doneness before stated cooking times.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.


Calories: 175kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 149mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 91mcg | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg

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