Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
1071
Calories
34g
Protein
29g
Fat
168g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup oats
- 1 cup buttermilk
- 1 cup white wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 egg
- 1/4 cup butter - melted
- 1 cup fresh blueberries - drained well - or- 1 cup frozen blueberries - thawed, drained well
- =
Directions
1
Preheat oven to 400°F.
2
Combine oats and buttermilk in a small bowl;
3
set aside and let stand.
4
Combine flour, baking powder, soda, salt, brown sugar, stir well.
5
Add egg and melted butter to oats.
6
Add dry ingredients and stir just until all is moistened.
7
Gently fold in blueberries.
8
Spoon into muffin pan until three-quarters full each.
9
Bake for 17 to 20 minutes.
Recipe sourced from
fandom