80 oatmeal blueberry muffins flour Recipes

  • Healthy Lemon Blueberry Muffins
    oatmeal, oatmeal, all-purpose flour, whole wheat flour and
    13 More
    oatmeal, oatmeal, all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, salt, buttermilk, canola oil, lemon juice, lemon , zested, vanilla, egg, frozen blueberries, all-purpose flour
    30 min, 17 ingredients
  • Oatmeal Blueberry Muffins
    old-fashioned oatmeal, skim milk, whole wheat flour and
    7 More
    old-fashioned oatmeal, skim milk, whole wheat flour, baking powder, baking soda, salt, cinnamon (here is where you can add any spice that sounds good to you. i will add a pinch of cloves and a shak), unsweetened applesauce, egg whites, blueberries (i use unthawed frozen)
    40 min, 11 ingredients
  • Oatmeal Blueberry Muffins
    rolled oats, buttermilk or 1 cup sour milk, brown sugar and
    7 More
    rolled oats, buttermilk or 1 cup sour milk, brown sugar, egg, vegetable oil, flour, salt, baking powder, baking soda, blueberries (fresh or frozen ) or 1/2 cup raisins or 1/2 cup chocolate chips
    35 min, 10 ingredients
  • Oatmeal Blueberry Muffins
    milk, all-purpose flour, sugar, salt and
    5 More
    milk, all-purpose flour, sugar, salt, oats (quick or old-fashioned), blueberries, egg, vegetable oil, baking powder
    30 min, 9 ingredients
  • Blueberry Muffins
    flour, baking powder, baking soda, salt, blueberries, egg and
    4 More
    flour, baking powder, baking soda, salt, blueberries, egg, butter, brown sugar, buttermilk, oatmeal
    40 min, 10 ingredients
  • Oatmeal Berry Muffins
    flour , whole wheat, baking powder, baking soda, salt and
    7 More
    flour , whole wheat, baking powder, baking soda, salt, cinnamon, oatmeal, applesauce, egg substitute, skim milk, blueberries
    11 ingredients
  • Blueberry Muffins - Low Fat
    oatmeal, unbleached flour, baking powder, skim milk and
    4 More
    oatmeal, unbleached flour, baking powder, skim milk, apple sauce, egg, vanilla extract, blueberries
    9 ingredients
  • Whole Wheat Oatmeal Blueberry Muffins
    oats, lowfat buttermilk, honey or brown sugar, oil, egg and
    5 More
    oats, lowfat buttermilk, honey or brown sugar, oil, egg, whole wheat flour, baking soda, salt, blueberries (fresh or frozen ), chopped pecans
    10 ingredients
  • Blueberry  Muffins With Almond Streusel
    all-purpose flour, whole wheat flour and
    16 More
    all-purpose flour, whole wheat flour, quick-cooking oatmeal, granulated sugar or 1 cup splenda sugar substitute, baking powder, baking soda, salt, plain low-fat yogurt, low-fat milk, canola oil, vanilla extract, egg substitute, fresh blueberries, whole wheat flour, almonds, chopped, brown sugar, butter or 1 tbsp margarine, melted
    30 min, 18 ingredients
  • Blueberry Muffins!
    plain flour, oatmeal, sugar, salt, baking powder and
    4 More
    plain flour, oatmeal, sugar, salt, baking powder, fresh blueberries, egg, milk, vegetable oil
    40 min, 9 ingredients
  • Oatmeal Blueberry Lemon Muffins
    quick oats or 1/4 cup old fashioned oats, uncooked and
    12 More
    quick oats or 1/4 cup old fashioned oats, uncooked, granulated sugar, oats, all-purpose flour, granulated sugar, baking powder, salt, skim milk, egg whites, vegetable oil, grated lemon rind, vanilla, blueberries
    20 min, 13 ingredients
  • Oatmeal Banana Blueberry Muffins
    whole wheat flour, rolled oats, wheat germ, brown sugar and
    6 More
    whole wheat flour, rolled oats, wheat germ, brown sugar, baking powder, egg, skim milk, unsweetened applesauce, blueberries, banana, mashed
    11 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Blueberry Muffins (Low Calorie Low Fat) Blueberry Muffins (Low Calorie Low Fat)
    oatmeal, flour, splenda sugar substitute, baking powder and
    7 More
    oatmeal, flour, splenda sugar substitute, baking powder, salt, skim milk, egg white, plain fat-free yogurt, fresh blueberries or 3/4 cup frozen blueberries, sugar, cinnamon
    45 min, 11 ingredients
  • Best blueberry muffins Best blueberry muffins
    light brown sugar, flour, margerine, melted and
    12 More
    light brown sugar, flour, margerine, melted, old fashioned oatmeal, vanilla extract, flour, baking powder, baking soda, sugar, grated orange rind, orange juice, buttermilk, canola oil, egg, blueberries (fresh or frozen )
    15 ingredients
  • Paula Deen's Oatmeal-Blueberry Muffins Paula Deen's Oatmeal-Blueberry Muffins
    butter, softened, sugar, eggs, vanilla extract and
    8 More
    butter, softened, sugar, eggs, vanilla extract, all-purpose flour, quick-cooking oats, baking powder, baking soda, ground cinnamon, salt, whole milk, fresh blueberries
    29 min, 12 ingredients
  • Blueberry Oatmeal Applesauce Muffins Blueberry Oatmeal Applesauce Muffins
    oats, all-purpose flour, baking powder, baking soda, salt and
    12 More
    oats, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, vegetable oil, unsweetened applesauce, skim milk, sugar, flax seed meal (optional), egg, vanilla extract, blueberries, lemon zest, lemon juice, pecan halves
    27 min, 17 ingredients
  • Oatmeal Bran Muffins With Raisins & Pecans Oatmeal Bran Muffins With Raisins & Pecans
    chopped toasted pecans, all-bran cereal, boiling water and
    11 More
    chopped toasted pecans, all-bran cereal, boiling water, unsalted butter, room temp, sugar, buttermilk, eggs, beaten, vanilla or 1 tsp orange extract, all-purpose flour, all-bran cereal, old fashioned oats, baking soda, kosher salt, raisins (or c , or dried cherries, or currants, or dried blueberries...)
    25 min, 14 ingredients




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