Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

Recipe by Southern Living July 2002


Recipe Summary test

15 muffins (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

174 calories; calories from fat 21%; fat 4g; saturated fat 2g; mono fat 1.1g; poly fat 0.4g; protein 3.7g; carbohydrates 31g; fiber 0.9g; cholesterol 9mg; iron 1.1mg; sodium 249mg; calcium 39mg.