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These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious. “These are wonderful,” says Donna Brockett from Kingfisher, Oklahoma.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 1 muffin equals 167 calories, 6 g fat (3 g saturated fat), 31 mg cholesterol, 249 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Blueberry Oatmeal Muffins in Healthy Cooking June/July 2008, p59
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Reviewed on Aug. 18, 2011 by DreMomma
Very good. Used old-fashioned oatmeal instead of quick, and a half vanilla yogurt, half sour cream mixture instea dof the plain yogurt because that's what I had on hand. Turned out great. Sprinkled raw sugar on the tops for a little crunch/texture. Quick + easy + delicious = a keeper!
Reviewed on Jun. 15, 2011 by zegunism
These are really good!
Reviewed on Mar. 04, 2011 by crazy_bear96
These were delicious.. Everyone that ate them LOVED them. My mom is a baker && said that she wants me to make them more often. I am going to substitute the Blueberries with Banana && see how those go. I also used frozen blueberries because that is what I had on hand. It worked well!! =)
Reviewed on Jan. 31, 2011 by jleac77
Oh my goodness!! my house smells amazing!! Love these!! Husband loved them too!! perfect snack or breakfast if you eat one with a side of egg whites :)) can't wait til tomorrow morning!
Reviewed on Jan. 20, 2011 by wingsawsome
its really goood, used oil instead (just caz i ran out of butter) and used vanilla yogurt (thats what i had on hand). Also, added 2tbsps more white sugar in it. And sprinkled coarse sugar on top before baked. AWESOME OATMEAL MUFFIN !~
Reviewed on Aug. 10, 2010 by ShellyJefferson
LOVE this recipe! I make these regularly, especially when blueberries are on sale. I often use vanilla or whatever flavor yogurt I have on hand. We have noticed that they store better refrigerated if we plan to keep them for more than just a couple of days.
Reviewed on Jul. 05, 2010 by howdu
These are delicious. I have made them as is, and also subbed the blueberries with white chocolate chips and dried cranberries. Yum.
Reviewed on May. 27, 2010 by mfrances
These were good muffins but I did use canola oil instead of the butter. I will make them again but next time I will add a pinch more cinnamon.
Reviewed on Feb. 23, 2010 by jbug827
YUM!! I can see these becoming a favorite in our house. Perfect for an after-school snack. I didn't have plain yogurt, so I tried peach. Really good!! Don't know if I'll even try them with plain!!
Reviewed on Sep. 27, 2009 by homelat
I use 3/4 cup whole wheat flour and 1/2 cup white. I've also subbed chocolate chips for blueberries and added bananas and a spoonful of cocoa powder. So many options with this one recipe. My favorite!
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