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    You are in: Home / Recipes / Blueberry Muffins Recipe
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    Blueberry Muffins

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 15, 2011

      I used frozen blueberries that I rinsed and drained well, so the batter wouldn't turn purple. I used old-fashioned oats, not the quick oats, for texture. Made sure I had enough sweetness by packing the brown sugar firmly in my measuring cup. They turned out very good! Light, moist and fluffy enough, with just the right amount of sweetness. I give it four stars only because of the flat tops, otherwise a nice recipe. Thanks for sharing!

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    • on July 08, 2009

      These were not light and fluffy like you would expect of a muffin. I think too much oats made them feel heavy. I think if I made them again I would try only 1/2 c. of oats and increase the flour. At least you would still get some fiber. I may also add they were not very sweet either. Needs some adjustments for sure.

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    • on April 26, 2009

      Yummy! These muffins are delicious! We also liked the oatmeal in them. Very flavorful. And easy to put together. Thanks for sharing this great recipe! I will make these again. Made for 2009 Spring PAC

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    • on March 13, 2006

      Great recipe. Very moist, light, tasty muffins.

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    • on October 01, 2005

      These are excellent blueberry muffins. I love the oatmeal in them. Wonderful blend of flavor and very easy to put together. Thanks for a great recipe.

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    Nutritional Facts for Blueberry Muffins

    Serving Size: 1 (73 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 171.0
     
    Calories from Fat 44
    26%
    Total Fat 4.9 g
    7%
    Saturated Fat 2.7 g
    13%
    Cholesterol 26.4 mg
    8%
    Sodium 245.3 mg
    10%
    Total Carbohydrate 28.9 g
    9%
    Dietary Fiber 1.2 g
    5%
    Sugars 15.6 g
    62%
    Protein 3.3 g
    6%

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