Blueberry-Cinnamon Muffins

(from Lucianolinda’s recipe box)

to prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

Source: Southern Living- Beth Shroat, Atlanta, Georgia

Categories: Cupcakes- Muffins-Brownies- Blondies

Ingredients

  • 1/4 cup regular oats
  • 2 Tbsp. brown sugar
  • 1 tsp. ground cinnamon divided
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 up egg substitute
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 cups fat-free buttermilk
  • 1 cup fresh blueberries
  • Vegetable cooking spray

Directions

  1. Stir together oats, brown sugar, and 1/2 tsp. cinnamon; set aside.
  2. Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
  3. Combine all purpose flour, baking soda, baking powder, salt and remaining 1/2 tsp. cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.
  4. Bake at 350 degrees for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans and cool on wire racks.

  5. makes 15 muffins

Email to a friend | Print this recipe | Back