Blueberry- Cinnamon Muffins

One of the many things I love about New England is the abundance of enormous, juicy Blueberries! We have access to blueberries here in Southern California but we don’t have cute little plants for picking blueberries anywhere that I know of here in So Cal, and it’s impossible to find the fabulous sort that are all over the place in New England. I wish I could say that our family skipped through endless blueberry fields filling our buckets with freshly picked blueberries. That sounds nice, doesn’t it? I was a bit early for the wonderful local blueberries in MA this year, but I did enjoy some from New Jersey that were pretty darn good. And when you have some good blueberries, you should always bake a batch of blueberry muffins. My choice: Blueberry Cinnamon Muffins.

There is nothing like biting into a freshly baked muffin and getting a mouthful of berries. These are topped with a cinnamony-oat mixture, and the best part is that they are a lower fat kind of muffin recipe. Lots of sugar… but less fat (if you’re concerned about that sort of thing).

Blueberry Cinnamon Muffins

And they tasted good too. Or perhaps it was the novelty of eating them while sitting on the sea wall watching the day begin with waves gently crashing upon the shore and boats streaming in and out of the harbor. It really was quite a nice way to spend our family vacation.

Yield: 15 muffins

Prep Time: 15 min

Cook Time: 20 min

Blueberry- Cinnamon Muffins


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)