Blueberry- Cinnamon Muffins

This recipe has been featured in a post on The Recipe Girl blog: What to Do With Loads of Blueberries!

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Blueberry- Cinnamon Muffins

Yield: 15 muffins

Prep Time: 15 min

Cook Time: 20 min


1/4 cup regular 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 teasoon baking powder
1/2 teaspoon salt
1 1/4 cups low fat buttermilk
1 cup fresh blueberries


1. Preheat oven to 350°. Spray muffin pans with cooking spray.

2. Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

3. Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

4. Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon 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.

5. 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.


*To keep blueberries from sinking within the muffins, remove 1 Tablespoon of the flour mixture to toss with the blueberries.

Nutritional Information per serving:
Serving size: 1 muffin
Calories per serving: 173
Fat per serving: 3.8g
Saturated Fat per serving: 2g
Sugar per serving: 17g
Fiber per serving: .9g
Protein per serving: 3.73g
Cholesterol per serving: 9mg
Carbohydrates per serving: 31g

WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 3.5

Source: (Adapted from Southern Living)