Directions:
- Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
- Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.35 Kcal (449 kJ) | ||
| Calories from fat | 20.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.25g | 3% | |
|---|---|---|---|
| Cholesterol | 17.13mg | 6% | |
| Sodium | 210.63mg | 9% | |
| Potassium | 85.89mg | 2% | |
| Total Carbs | 19.36g | 6% | |
| Sugars | 9.87g | 39% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 48.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 217.4 Kcal (910 kJ) | ||
| Calories from fat | 41.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 3% | |
|---|---|---|---|
| Cholesterol | 34.7mg | 6% | |
| Sodium | 426.55mg | 9% | |
| Potassium | 173.93mg | 2% | |
| Total Carbs | 39.21g | 6% | |
| Sugars | 19.99g | 39% | |
| Dietary Fiber | 0.53g | 1% | |
| Protein | 4.7g | 5% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 2mg | 5% | |
| Calcium | 98.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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