Directions:
- Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray. Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
- Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.11 Kcal (1625 kJ) | ||
| Calories from fat | 200.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.24g | 34% | |
|---|---|---|---|
| Cholesterol | 26.62mg | 9% | |
| Sodium | 499.33mg | 21% | |
| Potassium | 199.72mg | 4% | |
| Total Carbs | 43.61g | 15% | |
| Sugars | 17.89g | 72% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2.5mg | 14% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 185.58 Kcal (777 kJ) | ||
| Calories from fat | 95.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.63g | 34% | |
|---|---|---|---|
| Cholesterol | 12.73mg | 9% | |
| Sodium | 238.76mg | 21% | |
| Potassium | 95.5mg | 4% | |
| Total Carbs | 20.85g | 15% | |
| Sugars | 8.55g | 72% | |
| Dietary Fiber | 1.91g | 16% | |
| Protein | 3.13g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.2mg | 14% | |
| Calcium | 30.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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