Best Microwave Oatmeal Blueberry Muffins Recipes
MICROWAVE BLUEBERRY MUFFIN IN A MUG
This is a delicious, filling, and healthy breakfast. It also makes a great lunch, snack, or dessert. Add a tablespoon or two of walnuts for a satisfying crunch!
Provided by safinabakes1231
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 12m
Yield 1
Number Of Ingredients 13
Steps:
- Mix flour, oats, baking soda, cinnamon, cloves, nutmeg, baking powder, and salt together in a microwave-safe mug. Stir egg white, milk, brown sugar, and vanilla extract into flour mixture until batter is fully combined; slowly stir in blueberries.
- Cook in microwave for 1 minute. Check muffin for doneness and continue cooking in 15 second increments until cooked through, about 1 minute more.
Nutrition Facts : Calories 228.8 calories, Carbohydrate 46.7 g, Cholesterol 1.2 mg, Fat 1.9 g, Fiber 5.9 g, Protein 8.6 g, SaturatedFat 0.7 g, Sodium 646.2 mg, Sugar 22.1 g
MICROWAVE OATMEAL BLUEBERRY MUFFINS RECIPE - (4.7/5)
Provided by mom2my10
Number Of Ingredients 6
Steps:
- 1. Lightly grease or spray a mug. 2. Combine oatmeal, egg, baking powder and salt in mug and stir. 3. Add blueberries, but it's not necessary to stir them in. 4. Microwave for 1 1/2 to 2 minutes. 5. Turn out onto a plate and serve.
BLUEBERRY MUFFINS (MICROWAVE VERSION)
Serve these muffins warm with butter for tea, coffee break or as an after school snack. Tips: Anytime that I make muffins, I prefer using the aluminum type baking cups to prevent the muffins from sticking. Microwave setting: MEDIUM HIGH 70%/HIGH 100% Microwave cooking time: 4 to 6 minutes
Provided by Rev BJ Friley
Categories Muffins
Number Of Ingredients 8
Steps:
- 1. In a bowl, combine flour, sugar, baking powder and salt. Add blueberries.
- 2. Add milk, melted butter and egg. Mix until dry ingredients are just moistened. Do not overbeat.
- 3. Spoon batter into aluminum-lined or paper-lined microsafe baking or cupcake pan. Don't fill more than 2/3 up.
- 4. Microwave at MEDIUM HIGH power for 3 minutes. Let rest for 3 minutes.
- 5. Microwave at HIGH power for another 2 to 3 minutes or until muffins are done. They will still be a little soft in the center. Let them rest in the pan for a couple of minutes.
- 6. Serve them warm with butter or honey.
BLUEBERRY OATMEAL MUFFINS
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
MICROWAVE BLUEBERRY MUFFINS
Hard to believe, but you can microwave these muffins in just 2 minutes. I know, I know, I didn't believe it either, and I've been baking semi-professionally for 15 years. Great solutions for midsummer baking, and children can bake their own! The batter recipe is from the Enchanted Broccoli Forest by Mollie Katzen. I usually substitute whole wheat flour and a little flax seed meal for a portion of the white flour. The yield was supposedly 12, but I've never gotten more than 8 or 10 muffins from it.
Provided by fluffernutter
Categories Quick Breads
Time 12m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, baking soda, baking powder and salt in a bowl. Melt the honey and butter together. Stir in the milk, egg and lemon juice. Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain.
- Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave. (Start checking at about 2 minutes.) When they look set, they're done. Let stand 3 to 5 minutes to firm up. Turn out of tins/cups.
Nutrition Facts : Calories 206.4, Fat 7, SaturatedFat 4.1, Cholesterol 43.1, Sodium 325.3, Carbohydrate 33.1, Fiber 1.1, Sugar 13.6, Protein 3.8
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
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