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Oatmeal Blueberry Muffins

Source of Recipe


Ladies Home Journal






List of Ingredients



• 1 1/2 cups all-purpose flour
  
• 3/4 cup rolled oats
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1 beaten egg
  
• 3/4 cup milk
  
• 1/2 cup packed brown sugar
  
• 1/4 cup cooking oil
  
• 1/2 teaspoon vanilla
  
• 3/4 cup fresh or frozen blueberries
  






Instructions



1. Grease 12 2 1/2" muffin cups or 36 1 3/4" muffin cups, or line them with paper baking cups; set aside (if you don't have enough muffin pans, bake half the batter at a time). Refrigerate remaining batter.
   
   
2. Stir together flour, rolled oats, baking powder, baking soda and salt in a bowl. Make a well in the center of the mixture.
   
   
3. Combine egg, milk, brown sugar, oil and vanilla in another bowl.
   
   
4. Add egg mixture all at once to flour mixture.
   
   
5. Stir just until moistened (batter should be lumpy).
   
   
6. Fold Blueberries into batter.
   
   
7. Spoon the batter into the prepared muffin cups, filling each three quarters full.
   
   
8. Bake in a 400 degree oven for 16 to 18 minutes for 2 1/2" muffins or 10 to 12 minutes for 1 3/4" muffins or until done.
   
   
9. Cool in muffin cups on a wire rack 5 minutes; remove muffins from cups.
   
   
10. Serve warm.
    
    
11. Makes 12 regular size muffins or 36 small muffins.
    
    
12. Nutritional Facts Per Serving:
    Calories: 160
    Total Fat: 6 g
    Saturated Fat: 1 g
    Cholesterol: 19 mg
    Sodium: 173 mg
    Carbohydrate: 24 g
    Fiber: 1 g
    Protein: 3 g