Blueberry Oat Muffins
Blueberry oat muffins with sour cream, orange juice and fresh berries are a healthy and high-fiber breakfast to start your day.
Servings: 12 muffins
Calories: 288kcal
Equipment
Ingredients
- 1 ½ cups whole-wheat pastry flour can sub all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup reduced fat sour cream
- ½ cup orange juice
- ½ cup granulated sugar
- ¼ cup canola oil
- 1 large egg
- zest from one orange
- 1 cup blueberries fresh or frozen
- ½ cup dried cranberries
Instructions
- Preheat oven to 400° F. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
- In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt.
- In a large bowl, whisk sour cream, orange rind, orange juice, sugar, oil, and egg until mixture is smooth.
- Add flour mixture and stir until ingredients are just combined.
- Gently fold in blueberries and cranberries.
- Spoon batter into prepared muffin tins and bake for 10 – 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Nutrition
Serving: 1g | Calories: 288kcal | Carbohydrates: 48g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 175mg | Fiber: 5g | Sugar: 17g