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Blueberry Oatmeal Muffins
Source: dLife

Moist blueberry and oatmeal muffins with a hint of cinnamon.

Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 155.7
Total Carbs 23.8 g
Dietary Fiber 2.4 g
Sugars 4.3 g
Total Fat 6.3 g
Saturated Fat 1.0 g
Unsaturated Fat 3.4 g
Potassium 196.1 mg
Protein 4.4 g
Sodium 114.9 mg
Dietary Exchanges
1 Fat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  white all purpose flour
2 tbsp  white all purpose flour
6 oz  old fashioned rolled oats
1 tbsp  low sodium baking powder
2 tbsp  sweetener (sugar substitute)
0 1/2 tsp  salt
1 cup  fat free milk
1 each  eggs
0 1/4 cup  vegetable oil
1 cup  Blueberries, fresh
1 each  cooking spray
1 tsp  ground cinnamon
  1. Preheat oven to 425 degrees F. In a medium bowl combine the flour, oats, baking powder, and sugar substitute. After it is mixed, create a well in the center of the mixture.
  2. In a separate bowl, combine the milk, egg, and oil. Add this mixture to the dry ingredients, and stir just until moistened. Gently fold in the blueberries and then spoon the batter into muffin pans coated with vegetable cooking spray.
  3. Sprinkle cinnamon over the muffins, and then bake for 20 to 25 minutes, or until they are lightly browned.

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