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Blueberry Oatmeal Muffins

Check out the Blueberry Oatmeal Muffins calories and how many carbs in Blueberry Oatmeal Muffins. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Breads

Blueberry Oatmeal Muffins
Serving size: 1 each
Recipe category: Breads
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 169 (8% DV)
Fat: 5g (8% DV)
Carbohydrates: 28g (9% DV)
Protein: 4g (8% DV)
Description: To make make these muffins even healthier, try using all whole wheat flour instead of both all purpose and whole wheat flour. These muffins are best the first day; if you won't eat them all the first day, I'd suggest only baking what you and your family will eat and saving the rest of the batter for more fresh muffins tomorrow!
Tags: oatmeal, blueberry, muffins, blueberries, Oats
Ingredients:  Makes 16 servings (16 each)
1-2/3  cups
2/3  cup
1/2  cup
3/4  cup
2  teaspoons
1  teaspoon
3/4  teaspoon
1-1/2  cups
1/4  cup
2  teaspoons
2  cups
2  tablespoons
2  tablespoons

Tip: Click on the ingredient links to learn the nutritional information for all the Blueberry Oatmeal Muffins ingredients. The serving size for any ingredient in Blueberry Oatmeal Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Preheat oven to 400°.
Lightly spoon oats and flours into dry measuring cups; level with a knife. Add oats, flours and next 5 ingredients (through salt) to large bowl; stir well. Make a well in center of mixture.
Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
Toss berries with 2 tablespoons flour, and gently fold into batter.
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
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