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Brenda Thompson

Blueberry Oatmeal Muffins

5 from 1 vote
Tasty and simple, this healthy blueberry oatmeal muffin is perfect for breakfast or a snack any time of the day!
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Prep Time 10 days 10 minutes
Cook Time 22 minutes
Total Time 10 days 32 minutes
Servings: 12 muffins
Course: Breads
Cuisine: American
Calories: 166
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1-¼ cups all-purpose flour
  • 1 cup old-fashioned oatmeal
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 egg whites
  • ½ cup water
  • ⅓ cup canola oil
  • 1 cup blueberries fresh or frozen; if frozen, you can add as is–no need to thaw first
Topping
  • 2 tablespoons sugar
  • ¼ teaspoon ground cinnamon

Method
 

  1. Preheat oven to 400°. Spray muffin tin with cooking spray or line with paper muffin cups.
  2. In a large bowl, combine the first six ingredients, flour through salt. In another bowl, beat egg whites, water and oil. Stir liquid mixture into dry ingredients just until moistened.
  3. Fold in blueberries.
  4. Fill prepared muffin tin cups ¾ full with muffin batter.
  5. Combine sugar and cinnamon; sprinkle over muffins.
  6. Bake at 400° for 18-22 minutes or until a toothpick comes out clean.
  7. Cool for 5 minutes before removing from pan to a wire rack.

Notes

MAKE AHEAD TIP:
These healthy blueberry oatmeal muffins are perfect to make ahead! Bake up a batch and freeze individually in a freezer safe air-tight container or freezer safe zip top bag for up to 3 months. To serve, warm up one muffin for about 30-45 seconds on high in microwave.