Sugar-Dusted Blueberry Muffins

Enjoy these muffins with a dark-roast coffee!RDA/Reiman Photo StudioEnjoy these muffins with a dark-roast coffee!

Quick look

  • prep 15 min    cook 20 min
  • serves 6


  • 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

    How to make it  35 minutes

  • 1

    In a small bowl, combine the oats and orange juice; let stand for 5 minutes. Stir in egg and oil until blended.

  • 2

    Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.

  • 3

    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.

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

Nutritional Information(per serving)

  • Calories: 216
  • Fat: 11g
  • Saturated Fat: 1g
  • Cholesterol: 35mg
  • Sodium: 170mg
  • Carbs: 27g
  • Protein: 3g
  • Fiber: 1g

    Diabetic Exchanges: 2 fat, 1 starch, 1 fruit

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