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Blueberry-Oat Muffins

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
Step up your blueberry muffin game with these Blueberry-Oat Muffins. These blueberry muffins make a great morning treat or even a delicious dessert.
What You Need
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12 servings
Original recipe yields 12 servings
1-1/2 cups old-fashioned or quick-cooking oats
1-1/4 cups flour
1/3 cup sugar
2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1 egg
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup milk
1/4 cup oil
1 tsp. orange zest
1 cup blueberries
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Let's Make It
1
Heat oven to 400°F.
2
Combine oats, flour, sugar, baking powder and salt in large bowl. Whisk egg, sour cream, milk, oil and orange zest until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in blueberries.
3
Spoon into 12 paper-lined muffin cups.
4
Bake 18 to 20 min. or until golden brown. Cool in pan 5 min. Transfer to wire rack; cool slightly.
Kitchen Tips
Tip 1
Substitute
Prepare using frozen blueberries. No need to thaw before using as directed.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 150mg
7%
Total Carbohydrates 25g
9%
Dietary Fibers 2g
7%
Sugars 8g
16%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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