Blueberry Oatmeal Muffins Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 each: 167 calories, 6g fat (3g saturated fat), 31mg cholesterol, 249mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Reviews for Blueberry Oatmeal Muffins
"I won't be making these muffins again. I was so disappointed; the muffins are horribly dense. I kept re-reading the recipe thinking I had missed an ingredient (i.e. milk, etc.) but I hadn't. In addition to being dense, they were flavorless even after adding cinnamon and a maple glaze. Oh well; can't win them all."
"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."
"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!"
"We love these muffins. They are very moist and tender. Just the right amount of sweet and the spices are lovely!"
"One of my favorites but I added a little more sugar. I also have made these with vanilla and blueberry yogurt."
"VERY good muffins! Be aware that the batter is very very thick, so don't let that worry you and don't try to thin it out. They have a wonderful taste and were very easy to make! My picky 3 y/o loved them! Next time I might cut down on the cinamon just a bit as it was very prominent flavor (however not in a bad way). I did sprinkle some raw sugar on top prior to baking to give them a nice "crust". Will certainly make these again!"
"These muffins were delicious!! Very filling with the oatmeal in them. I didn't have yogurt, so I substituted 1/2 sour cream and 1/2 buttermilk. Several of the reviews mentioned adding sugar, so I did add 3 Tab. white sugar. This will be my go-to muffin recipe!"
"I didn't quite double the sugar, but probably will at least double it next time. Still good muffins."
"These have to be the easiest and nicest muffins I have ever made. I used frozen berries straight from the packet, fresh grated nutmeg and oats that had dried fruit in with it. Will most definitely be trying again, maybe with apple next time.."
"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!"
"These are really good!"
"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!! =)"
"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!"
"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 !~"
"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."
"These are delicious. I have made them as is, and also subbed the blueberries with white chocolate chips and dried cranberries. Yum."
"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."
"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!!"
"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!"
"I found this recipe to be really good and since both my parents have high blood pressure i substituted the salt for cinnamon."
"I have made these muffins regularly since the recipe was printed in the magazine. I use vanilla yogurt to make it seem a bit sweeter for those who like them sweeter. We just think they are the best and easiest muffins to make....and delicious and healthy as well.Nancy TotzkeLansing, MI 48905"
"My husband and I didn't think they were sweet enough. Next time I'll try adding 1/4 cup sugar and see if that does it."
"These were very tasty. I would definitely make them again."
"I bake desserts all the time but have never baked muffins from scratch. The picture looked delicious I just had to try these. I am so glad that I did, they are delicious!!! The oats give it a great texture and the nutmeg give it great flavor. I added some dried cranberries I had on hand as an extra twist. I am looking forward to trying other fruit and berries in place of blueberries."