Name: Oatmeal Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon baking powder; 2 tablespoons coarse sugar (optional); 2 tablespoons canola oil; ¼ teaspoon kosher salt; 1 and ½ cups oatmeal (quick or rolled oats); 2 teaspoons vanilla extract; ½ cup whole wheat flour (I prefer white whole wheat flour); 1 cup of blueberries, fresh or frozen; cooking spray; ½ cup granulated sugar; ½ cup all purpose flour; 1 egg; 1 cup milk (I use 1%)

Blueberry Muffin

Can I use gluten-free flour in these blueberry muffins?

Should I use fresh or frozen berries in blueberry muffins?

How do you keep blueberries from sinking to the bottom of muffins?

What can I use instead of buttermilk or sour cream?

How do I store and freeze blueberry muffins?

These healthy blueberry muffins are made with whole wheat flour and oatmeal for added nutrition, but they still taste as good as the original version!

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Rising Agents

gram

baking powder

Sugars & Sweeteners

sugar

Oils

milliliter

canola oil

Seasonings

salt

Cereals

oats

Extracts

vanilla extract

Flour & Meal

wheat flour

Fresh Fruit

blueberry

cooking spray

all purpose flour

eggs

milk

Folic Acid (B9)

Vitamins

Vitamin A

Potassium

Minerals

Saturated Fat

Iron

Sugar

Carbohydrates

Dietary Fiber

Protein

Calcium

Calories

Vitamin C

Sodium

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin D

Cholesterol

Trans fatty acids

Selenium

Vitamin K

Vitamin E

Beta-cryptoxanthin

Pantothenic acid (B5)

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Oatmeal Blueberry Muffins

Baking Goods

Meal

Produce

Dairy

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Oatmeal Blueberry Muffins

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