BLUEBERRY- CINNAMON MUFFINS

Blueberry- Cinnamon Muffins image

Provided by Redsie

Time 35m

Yield 15 serving(s)

Number Of Ingredients 13

Previous Next

1/4 cup oats
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup granulated sugar
1/2 cup egg substitute (or 2 eggs)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups low-fat buttermilk
1 cup fresh blueberries

Steps:

Preheat oven to 350°. Spray muffin pans with cooking spray.
Stir together oats, brown sugar, and ½ teaspoons cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla. Combine all-purpose flour, baking soda, baking powder, salt, and remaining ½ teaspoons cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans, filling two-thirds full. Sprinkle evenly with oat mixture.
Bake 15 to 20 minutes or until tops or golden. Cool muffins in pans for 5 minutes; remove from pans, and cool on wire racks.

Nutrition Facts : Calories 178.4, Fat 3.9, SaturatedFat 2.2, Cholesterol 9, Sodium 232.8, Carbohydrate 32.2, Fiber 1, Sugar 17.2, Protein 4