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Blueberry-Cinnamon Muffins

Yield 15 muffins (serving size: 1 muffin)
To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

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

Nutrition 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

How to Make It

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

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

  3. 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.

  4. 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.