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Blueberry Oat Muffins

  • 1serving

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 cup quick-cooking oats

  3. 2 tablespoons packed brown sugar

  4. 2 teaspoons baking powder

  5. 1/2 teaspoon salt

  6. 1/2 cup pure maple syrup

  7. 1/4 cup vegetable oil

  8. 1/4 cup milk

  9. 2 large egg whites, beaten until starting to foam

  10. 1 cup blueberries, rinsed and picked over for stems

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F (205°C). Spray a standard 12-cup muffin pan with vegetable cooking spray; set aside.

  2. Combine flour, oats, brown sugar, baking powder salt in a large bowl. Add maple syrup, oil, milk and egg whites; mix until just moist. Gently fold in blueberries until mixed.

  3. Spoon batter into prepared muffin pan, filling each cup about 2/3 full. Bake for 20 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan about 2 minutes. Tip out of pan onto wire racks to complete cooling.

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