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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Blueberry Oat Muffins

Source: dLife

Blueberries, oats, and honey combined to make this delicious breakfast treat.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	102.6

Total Carbs	16.9 g

Dietary Fiber	2.7 g

Sugars	2.8 g

Total Fat	3.6 g

Saturated Fat	0.4 g

Unsaturated Fat	0.9 g

Potassium	175.0 mg

Protein	4.4 g

Sodium	40.4 mg

Dietary Exchanges 3.6 Fat, 0.1 Fruits, 0.1 Milk, 0.3 Other Carbs, 0.7 Starch, 0.1 Lean Meat

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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Servings

Ingredients

1.0
1 cup low fat buttermilk 0.25
0 1/4 cup honey 2.0
2 tbsp canola oil 2.0
2 each egg whites 1.0
1 cup Oats, rolled, old fashioned 1.0
1 cup oat bran 0.5
0 1/2 cup Flour, all purpose, unbleached, enriched 2.0
2 tsp low sodium baking powder 1.0
1 pinch salt 1.5
1 1/2 cup Blueberries, fresh 1.0
1 each cooking spray

Directions

Preheat your oven to 375 degrees F. Spray 12 muffin tin cups with cooking spray or line them with paper liners.
In a small bowl, combine the buttermilk, honey, oil, and egg whites.
In a large bowl, combine the oats, oat bran, flour, baking powder, and salt. Make a well in the center, and then add the milk mixture and the blueberries. Stir until just combined, being careful not to over mix.
Divide the batter evenly among the muffin cups and then bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.