![oatmeal blueberry muffins](https://cdn.statically.io/img/www.allrecipes.com/thmb/LiRacYdV-XKfkEj7z8qAYRhqqBI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6766oatmeal-blueberry-muffinsKim4x3-78fec06db1dd4580843eaa724cedecbc.jpg)
Ingredients
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1 cup milk
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¼ cup vegetable oil
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1 egg
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1 ¼ cups quick cooking oats
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1 cup all-purpose flour
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⅓ cup white sugar
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1 tablespoon baking powder
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½ teaspoon salt
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1 cup blueberries, rinsed and drained
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.
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Spoon batter into the prepared muffin cups, filling each 2/3 full.
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Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
156 | Calories |
6g | Fat |
22g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 156 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 6% |
Cholesterol 17mg | 6% |
Sodium 234mg | 10% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 1g | 5% |
Total Sugars 8g | |
Protein 4g | 7% |
Vitamin C 1mg | 1% |
Calcium 100mg | 8% |
Iron 1mg | 6% |
Potassium 87mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.