Blueberry Oatmeal Muffins Recipe

4.5 29 28
Blueberry Oatmeal Muffins Recipe
Blueberry Oatmeal Muffins Recipe photo by Taste of Home
Publisher Photo

Blueberry Oatmeal Muffins Recipe

Read Reviews
4.5 29 28
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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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

Nutritional Facts

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.

  • 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.
Originally published as Blueberry Oatmeal Muffins in Healthy Cooking June/July 2008, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlueberry Oatmeal Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
carolynclemons User ID: 1851631 257106
Reviewed Nov. 21, 2016

"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."

MY REVIEW
Carmiesue52 User ID: 8169975 249818
Reviewed Jun. 26, 2016

"Yummy"

MY REVIEW
CharloVuzma User ID: 8349194 225337
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 User ID: 4183336 220254
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 User ID: 7923701 63944
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 User ID: 3272516 56190
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 User ID: 224401 117534
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 User ID: 7847347 137857
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 User ID: 5393618 121232
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 User ID: 5795516 55708
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."

Loading Image