- 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 large 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.
- Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm. Yield: 1 dozen.
Reviews for Blueberry Oatmeal Muffins
"I just made this today and it is excellent, came out super moist. Only I didn't have any yogurt so I substituted the yogurt with coconut milk and it worked just fine. Very quick and easy for the kids breakfast. Thanks for this recipe it was a morning life saver."
"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."