A very airy and delicious muffin that is filled with the flavors of blueberry and cranberry.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup water
- ¼ teaspoon salt
- ½ cup quick-cooking oats
- 1 cup prepared lemonade
- 1 cup frozen cranberries, thawed
- 1 cup frozen blueberries, thawed
- 3 tablespoons white sugar
- 1 cup white sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 eggs, beaten
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
- Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
- Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
- Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch.
- Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full.
- Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.
- The nutrition data for this recipe includes the full amount of the lemonade mixture. The actual amount of the lemonade mixture consumed will vary.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 196 mg |
| Sugars | 24 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe, with 1 c whole wheat flour and 1 white, and just one egg – I was hoping to avoid the gummy texture that another reviewer mentioned. Unfortunately, it was still there. I think the combo of fruit providing all the moisture and the cooked oatmeal meant that it was inevitable. I like the idea of using the fruit smoothie mixture to add flavor to a muffin because my husband doesn’t like if there are pieces of fruit, but it didn’t work out like I hoped in this.
These Muffins Are very tasty! I ended up adding blackberries instead of blueberries and it worked great! Thank you Cheerios!!!
I love muffins, and I had some frozen blueberries and cranberries to use up, so I decided to try this today. They are tasty, and we will eat them all, but we thought they were just OK. They had an unusual gummy texture, which I think was from using so much water and the cooked oats. Perhaps it was from using 2 eggs; most muffin recipes I make only use 1. Or maybe I didn’t get enough water out of my frozen blueberries. We thought they needed something to give them some oomph, so I made a glaze with lemon juice and powdered sugar, which really went well with it. Be aware that the recipe directions do not mention the eggs; I put them in after I put the smoothie mixture in the bowl. Also, I can understand why the recipe submitter may have called for making more smoothie than needed. I made a double batch, so I doubled all the ingedients except what went in the smoothie. I got just 2 cups of mixture–just what was needed for the double batch. I think the issue is cranberries and blueberries are round and different sizes; how they fit in your measuring cup will vary. I think Cheerios wanted to ensure that exactly 1 c of the mixture was used, becauce you could end up getting more or less than someone else. If I’d had any remaining, I would have just made a smoothie. Thank you for the interesting recipe.