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

Personal chef Trinket Shaw serves these versatile muffins with just about everything on her menu. The buttermilk and oats soak together overnight, which gives these muffins a creamy texture. You can use any dried fruit in place of the blueberries--or none at all.

Recipe by Cooking Light August 2002


Credit: Karry Hosford

Recipe Summary

24 servings (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

  • Preheat oven to 350°.

  • Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.

  • Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Nutrition Facts

105 calories; calories from fat 19%; fat 2.2g; saturated fat 0.5g; mono fat 0.6g; poly fat 0.9g; protein 3.1g; carbohydrates 19.4g; fiber 1.7g; cholesterol 19mg; iron 0.9mg; sodium 201mg; calcium 49mg.