Breakfast

Blueberry Buttermilk Muffins (Overnight) is for Breakfast.

Blueberry Buttermilk Muffins (Overnight) takes 30 minutes to prepare.

Blueberry Buttermilk Muffins (Overnight) takes 15 minutes to cook.

Blueberry Buttermilk Muffins (Overnight) makes 18 servings.

The ingredients for Blueberry Buttermilk Muffins (Overnight) are:

1 c Oats
2 c Lowfat Butter
1 and 2/3 cup whole wheat flour
3/4 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
2 eggs, lightly beaten
1 and 1/2 c fresh or thawed blueberries

Here is how you make Blueberry Buttermilk Muffins (Overnight):

Stir the oats and buttermilk in a bowl and refrigerate them together overnight.In the morning, preheat the oven to 350.In a large mixing box, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.Stir in the buttermilk-oatmeal mixture.Beat the two eggs lightly and then mix them in with all ingredients until well combined. This can be done by hand, or in a standing mixer on medium speed.Fold in the blueberries last.Scoop batter into muffin tins with a 1/4 cup measure.Bake at 350 for 15 minutes, or until muffins spring back when pressed. Remove muffins from pan immediately and cool on wire racks.Number of Servings: 18Recipe submitted by SparkPeople user LIBRARYCARD.

The nutritional information for Blueberry Buttermilk Muffins (Overnight) is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 128.6

• Total Fat: 1.4 g
• Cholesterol: 12.9 mg
• Sodium: 263.3 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 2.7 g
• Protein: 4.3 g

The dietary needs meet for Blueberry Buttermilk Muffins (Overnight) is Vegetarian