Sugar-Dusted Blueberry Muffins

A classic favorite.

Enjoy these muffins with a dark-roast coffee!
Enjoy these muffins with a dark-roast coffee!

[quicklook-recipe prep_time=”15 min” cook_time=”20 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1/4 cup old-fashioned oats
  • 1/4 cup orange juice
  • 1 egg
  • 1/4 cup canola oil
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar, divided


  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/2 cup fresh or frozen unsweetened blueberries*
  • 1/8 teaspoon ground cinnamon

[step-list-wrapper title=”How to make it” time=”35 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a small bowl, combine the oats and orange juice; let stand for 5 minutes. Stir in egg and oil until blended. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 400°F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.[/step-item]


*Editor’s note: If using frozen blueberries, do not thaw before adding to batter.

[nutrition-info calories=”216″ calories_fat=”” fat=”11g” sat_fat=”1g” choles=”35mg” sodium=”170mg” carbs=”27g” sugars=”” protein=”3g” fiber=”1g”]

Diabetic Exchanges: 2 fat, 1 starch, 1 fruit



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Originally Published in Reader's Digest