Breakfast

Blueberry Oatmeal Muffins (BHG adaptation) is for Breakfast.

Blueberry Oatmeal Muffins (BHG adaptation) takes 20 minutes to prepare.

Blueberry Oatmeal Muffins (BHG adaptation) takes 25 minutes to cook.

Blueberry Oatmeal Muffins (BHG adaptation) makes 6 servings.

The ingredients for Blueberry Oatmeal Muffins (BHG adaptation) are:

1 1/3 cup Whole Wheat Flour
3/4 cup Oatmeal, plain
1/4 cup Splenda
2 tsp Baking Powder
1/4 tsp Salt
1 large Egg
3/4 cup Almond Breeze Almond Milk, Original
1/4 cup Olive Oil
1 cup Blueberries
1/4 cup Brown Sugar (optional)

Here is how you make Blueberry Oatmeal Muffins (BHG adaptation):

1. Spray 6 large muffin tins with cooking spray and preheat oven to 400 degrees F.2. Combine dry ingredients in one bowl.3. Combine wet ingredients in another bowl.4. Add wet ingredients into dry slowly and mix well.5. Fold in blueberries.6. Scoop into muffin tin and sprinkle with brown sugar if desired.7. Bake for 25-30 minutes or until a toothpick comes out clean.Number of Servings: 6Recipe submitted by SparkPeople user ERICALYNNE5.

The nutritional information for Blueberry Oatmeal Muffins (BHG adaptation) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 251.7

• Total Fat: 11.1 g
• Cholesterol: 35.4 mg
• Sodium: 312.5 mg
• Total Carbs: 38.9 g
• Dietary Fiber: 4.8 g
• Protein: 5.9 g

The dietary needs meet for Blueberry Oatmeal Muffins (BHG adaptation) is Lactose Free