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Blueberry-Almond Oat Muffins

1 1/2   cups all-purpose flour
1   cup quick rolled oats
3/4   cup packed brown sugar
1   tablespoon baking powder
1/4   teaspoon salt
1   cup blueberries
1   tablespoon lemon zest
1   cup milk
1/4   cup butter or margarine, melted
1   egg, lightly beaten
1/4   cup sliced almonds, coarsely chopped
   Powdered sugar (optional)
  1. Preheat oven to 425°F. Spray Stoneware Muffin Pan with nonstick cooking spray or line with paper liners.
  2. Combine flour, oats, brown sugar, baking powder and salt in Stainless (2-qt.) Mixing Bowl; mix well. Stir in blueberries and lemon zest. Add milk, butter and egg; mix just until dry ingredients are moistened.
  3. Using Large Scoop, scoop batter into muffin cups. Sprinkle almonds evenly over batter, pressing down gently. Bake 18-20 minutes or until golden brown. Remove from oven to Stackable Cooling Rack. Cool 5 minutes; remove from pan. Sprinkle powdered sugar over muffins using Flour/Sugar Shaker, if desired. Serve warm.

Yield: 12 muffins

Nutrients per serving: Calories 200, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 33 g, Protein 4 g, Sodium 220 mg, Fiber 2 g

Diabetic exchanges per serving: 2 starch, 1 fat (2 carb)

Cook's Tips: Pumpkin pie spice can be substituted for the Cinnamon Plus Spice Blend and ground cinnamon can be substituted for the Korintje Cinnamon, if desired.

To freeze Blueberry-Almond Oat Muffins and Dutch Apple Oat Muffins, cool completely after baking. Place in air-tight freezer container or resealable plastic freezer bag. Remove muffins one at a time and warm in microwave oven, if desired. If you wish to freeze Carrot Raisin Oatmeal Muffins, prepare without cream cheese topping.

The Zester/Scorer is the perfect tool for zesting any citrus fruit. It works best for this recipe if you zest with short strokes.