Zutaten für Blueberry Oatmeal Muffins
- Egg Whites
- Plain Nonfat Yogurt
- Margarine
- All Purpose Flour
- Quick Cooking Oats
- ¾ cup packed light brown sugar (⅓ cup for high altitude)
- ½ teaspoon baking powder
- Cinnamon
- 1 teaspoon baking soda
- Nutmeg
- ½ teaspoon salt
- 1 ½ cups fresh or frozen blueberries
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Zubereitung von Blueberry Oatmeal Muffins
- Preheat oven to 400°F (425°F for high altitude).
- Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, combine the wet ingredients: ½ cup (1 stick) unsalted butter, softened, ¾ cup granulated sugar, ¾ cup packed light brown sugar (⅓ cup for high altitude), 1 large egg, 1 teaspoon vanilla extract, and 1 cup buttermilk.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in 1 ½ cups fresh or frozen blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes (about 20 minutes for high altitude), or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
47g
Fat
4g
Carbs
9g
