Snack

Mini Blueberry and Oat Muffins is for Snack.

Mini Blueberry and Oat Muffins takes 7 minutes to prepare.

Mini Blueberry and Oat Muffins takes 25 minutes to cook.

Mini Blueberry and Oat Muffins makes 30 servings.

The ingredients for Mini Blueberry and Oat Muffins are:

2.5 cups frozen (or fresh) no sugar added blueberries

1.5 cups flour

0.5 cup quick cook oats (dry)


0.75 cup splenda (sugar substitute)

3 tsp baking powder

0.25 cup butter

1 large egg

1.25 cup 1% milk

Here is how you make Mini Blueberry and Oat Muffins:

mix flour, sugar and baking powder together in bowladd butter (do not melt) and use a fork to sut the butter into the flouryou will have small pebbles and a lumpy battermix egg and milk together and add to dry ingredients, do not overmix (batter will be thick)add blueberries and do not overmix or your muffins will turn purple/blueI use mini paper muffin cups, adding about 1.5 tbsp of batter to each cup - which makes 30 mini muffinsBake at 400 degrees FBake for 25 mins or until golden brown around the edges...it is best to keep an eye on them as they are not very thick so they will cook faster depending on your oven.ENJOY !Number of Servings: 30Recipe submitted by SparkPeople user JANNERS1980.

The nutritional information for Mini Blueberry and Oat Muffins is:

• Servings Per Recipe: 30
• Amount Per Serving
• Calories: 54.8

• Total Fat: 2.0 g
• Cholesterol: 11.7 mg
• Sodium: 69.3 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 0.7 g
• Protein: 1.5 g