Blueberry-Cinnamon Muffins

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

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 21%
  • Fat: 4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.7g
  • Carbohydrate: 31g
  • Fiber: 0.9g
  • Cholesterol: 9mg
  • Iron: 1.1mg
  • Sodium: 249mg
  • Calcium: 39mg

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

  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.
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