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Blueberry Oatmeal Muffins Recipe
Blueberry Oatmeal Muffins Recipe photo by Taste of Home

Blueberry Oatmeal Muffins Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 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

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.

Directions

  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. Yield: 1 dozen.
Originally published as Blueberry Oatmeal Muffins in Healthy Cooking June/July 2008, p59

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.

Reviews for Blueberry Oatmeal Muffins

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 28, 2014

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.

MY REVIEW
Reviewed Jun. 27, 2014

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.

MY REVIEW
Reviewed Jun. 13, 2014

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!

MY REVIEW
Reviewed Dec. 25, 2013

We love these muffins. They are very moist and tender. Just the right amount of sweet and the spices are lovely!

MY REVIEW
Reviewed Sep. 11, 2013 Edited Jan. 9, 2014

One of my favorites but I added a little more sugar. I also have made these with vanilla and blueberry yogurt.

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