Blueberry-Oat Muffins

Kansas Soybean Commission spokesperson, Charlene Patton, partnered with the KWC “Speak for Wheat” Test Kitchen using recipes to promote Bake and Take Month and Bake for Family Fun Month. This is a nutrient-packed muffin loaded with blueberries!

Ingredient List

For the Soy-Flour Blend:

7 cups all-purpose flour
1 cup soy flour

For the Muffins :

1 ¼ cups soy-flour blend
1 cup quick-cooking oats
½ cup packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries
1 large egg, room temperature
½ cup soymilk
⅓ cup vegetable oil

For the Topping:

1 tablespoon granulated sugar
¼ teaspoon ground cinnamon

Note:

Blueberries are fragile, so don’t wash until ready to use.

Instructions

For the soy-flour blend

In large bowl, whisk together the all-purpose flour and soy flour. Keep soy-flour blend in sealable container and use in any recipe using all-purpose flour. Makes 8 cups.

Making the Blueberry-Oat Muffins

Preheat oven to 400°F. Line a standard-size (2 ½ x 1 ¼-inch) muffin pan with paper liners, or spray with cooking spray.
In a large mixing bowl, whisk together 1¼ cups soy-flour blend, oats, brown sugar, baking powder, baking soda and salt.
Fold in blueberries and coat lightly with flour mixture.
In second mixing bowl, combine egg, soymilk and vegetable oil.
Add liquid mixture to dry mixture, stirring just until moistened. Do not overmix.
Portion batter into prepared muffin cups.
In a small bowl, combine topping ingredients. Top each muffin with the topping.
Bake until a wooden pick inserted in center comes out clean, 18 – 22 minutes. The internal temperature should register 200°F – 205°F on an instant-read thermometer. Transfer muffins from the pan to a wire rack. Serve warm or at room temperature.

Nutrition Information

PER SERVING (1 muffin, 63g): 180 calories, 7g total fat, 1g saturated fat, 0g trans fat,15mg cholesterol, 200mg sodium, 26g total carbohydrate, 2g dietary fiber,12g total sugars, 4g protein, 5mcg folate, 1mg vitamin C, 1mg iron
You might also like our other Muffin recipes, including our popular Blueberry Muffins with Cinnamon Streusel Topping.

Blueberry Muffins with Cinnamon Streusel Topping

Instructions

Step 1 of

In large bowl, whisk together the all-purpose flour and soy flour. Keep soy-flour blend in sealable container and use in any recipe using all-purpose flour. Makes 8 cups.
Preheat oven to 400°F. Line a standard-size (2 ½ x 1 ¼-inch) muffin pan with paper liners, or spray with cooking spray.
In a large mixing bowl, whisk together 1¼ cups soy-flour blend, oats, brown sugar, baking powder, baking soda and salt.
Fold in blueberries and coat lightly with flour mixture.
In second mixing bowl, combine egg, soymilk and vegetable oil.
Add liquid mixture to dry mixture, stirring just until moistened. Do not overmix.
Portion batter into prepared muffin cups.
In a small bowl, combine topping ingredients. Top each muffin with the topping.
Bake until a wooden pick inserted in center comes out clean, 18 – 22 minutes. The internal temperature should register 200°F – 205°F on an instant-read thermometer. Transfer muffins from the pan to a wire rack. Serve warm or at room temperature.
PER SERVING (1 muffin, 63g): 180 calories, 7g total fat, 1g saturated fat, 0g trans fat,15mg cholesterol, 200mg sodium, 26g total carbohydrate, 2g dietary fiber,12g total sugars, 4g protein, 5mcg folate, 1mg vitamin C, 1mg iron
You might also like our other Muffin recipes, including our popular Blueberry Muffins with Cinnamon Streusel Topping.

Blueberry Muffins with Cinnamon Streusel Topping