Low Fat Lemon Blueberry Oatmeal Muffins Recipe

Insanely Good Blueberry Oatmeal Muffins Skinnytaste

WEBApr 4, 2023 · Preheat oven to 400F. Line a muffin tin with liners and lightly spray with oil so they don't stick. Place oats in a food …

Rating: 4.8/5(184)
1. Preheat oven to 400°.
2. Line a muffin tin with liners and lightly spray with oil.
3. Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
4. In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.

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Low Fat Lemon Blueberry Oat Muffins Simple …

WEBJul 31, 2013 · Instructions. Position an oven rack in the middle of the oven. Preheat the oven to 400F degrees. In a large bowl, whisk together the …

Rating: 4.1/5(27)
1. Position an oven rack in the middle of the oven. Preheat the oven to 400F degrees.
2. In a large bowl, whisk together the oats, flour, sugar, baking powder and salt until well combined.
3. In another bowl stir together the egg, milk, melted butter, lemon peel and vanilla until well blended.
4. Add the egg mixture to the flour mixture and stir just until moistened. Gently fold in the blueberries.

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Healthy Blueberry Oatmeal Muffins Amy's Healthy Baking

WEBAug 7, 2018 · In a medium bowl, stir together the oats, Greek yogurt, 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking …

Rating: 5/5(11)

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Blueberry Oatmeal Muffins Sally's Baking Addiction

WEBJun 4, 2018 · Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Whisk the flour, baking powder, baking soda, …

Rating: 4.9/5
1. Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
4. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

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