Blueberry-Cinnamon Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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To prevent berries from bleeding, toss them in flour, and then gently fold them into batter. Ingredients:
1/4 cup regular oats |
2 tablespoons brown sugar |
1 teaspoon ground cinnamon, divided |
1/4 cup butter, softened |
1 cup granulated sugar |
1/2 cup egg substitute |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 1/4 cups fat-free buttermilk |
1 cup fresh blueberries |
vegetable cooking spray |
Directions:
1. Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
2. Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
3. Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.
4. Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.
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