Blueberry-Cinnamon Muffins

Blueberry-Cinnamon Muffins Recipe
To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

Yield:

15 muffins (serving size: 1 muffin)

Recipe from

Southern Living

Nutritional Information

Calories 174
Caloriesfromfat 21 %
Fat 4 g
Satfat 2 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 3.7 g
Carbohydrate 31 g
Fiber 0.9 g
Cholesterol 9 mg
Iron 1.1 mg
Sodium 249 mg
Calcium 39 mg

Ingredients

1/4 cup regular oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free buttermilk
1 cup fresh blueberries
Vegetable cooking spray

Preparation

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.

Note:

July 2002
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