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
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 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
Heat oven to 400°F.
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.
Spoon into 12 paper-lined muffin cups.
Bake 18 to 20 min. or until golden brown. Cool in pan 5 min. Transfer to wire rack; cool slightly.
Prepare using frozen blueberries. No need to thaw before using as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.