NEXT RECIPE >

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

Blueberry Oatmeal Muffins Recipe

Read Reviews
5 28 27
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 large egg, lightly beaten
  • 1 cup (8 ounces) plain yogurt
  • 1/4 cup butter, melted
  • 1 cup fresh blueberries

Nutritional Facts

167 calories: 1 each, 6g fat (3g saturated fat), 31mg cholesterol, 249mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 4g protein Diabetic Exchanges: 1 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.
  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.
Originally published as Blueberry Oatmeal Muffins in Healthy Cooking June/July 2008, p59


Reviews for Blueberry Oatmeal Muffins

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Carmiesue52
Reviewed Jun. 26, 2016

"Yummy"

MY REVIEW
CharloVuzma
Reviewed Apr. 24, 2015

"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."

MY REVIEW
mrs.thomas3@yahoo.com
Reviewed Feb. 11, 2015

"I made these but substituted raspberries for the blueberries and used raspberry yogurt. Great flavor and my daughter loved them!"

MY REVIEW
HungryTraveler
Reviewed Aug. 30, 2014

"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."

MY REVIEW
tamarapearson
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
yuehching
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
Csadams
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
mrenda
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
jgbex1
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."

MY REVIEW
jmscanlan
Reviewed Jul. 16, 2013

"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!"

Loading Image