- 1-1/4 cups all-purpose flour
- 1 cup quick-cooking oats
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1 cup (8 ounces) plain yogurt
- 1/4 cup butter, melted
- 1 cup fresh blueberries
- In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries.
- Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Reviews for Blueberry Oatmeal Muffins
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"I made these but substituted raspberries for the blueberries and used raspberry yogurt. Great flavor and my daughter loved them!"
"I didn't have yogurt...and not quite enough sour cream, so I added milk to the sour cream to make the right amount. And sprinkled some chopped pecans on top. Absolutely delicious! I love oatmeal muffins, and the addition of nice big blueberries was perfect. Will be trying with cranberries, too."
"These muffins are delicious. I used reduced-fat sour cream in place of the yogurt and added a bit of lemon juice. I will definitely make these again."
"Followed the recipe as it stated but added lemon zest to the batter and used frozen blueberries instead of fresh ones. The muffins were moist, a bit dense and had the right amount of sweetness to our taste. A keeper."
"So grateful for everyone else's reviews... These are great! I made a few modifications also: I used old fashioned oats (I think they are interchangeable with instant ones). I almost doubled the brown sugar. I didn't use as much cinnammon or nutmeg as the recipe called for. I added raw sugar to the tops - be sure to do that before you bake them or else you'll make a terrible mess! I added more blueberries - keep a handful of blueberries aside for that last little bit of batter in the bottom that always seems to have no fruit! I used Greek vanilla yogurt, but I think next time I will use half plain and half vanilla. The vanilla is tasty but a little over powering. This recipe is definitely going in my recipe book!"