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Oat and Blueberry Muffins Recipe
Oat and Blueberry Muffins Recipe photo by Taste of Home

Oat and Blueberry Muffins Recipe

Read Reviews (5)
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Looking for a tasty option to cereal or toast for breakfast? Try these tender muffins. "They're so full of blueberry and oat flavor that no one ever believes they are low in fat," reports Mildred Mummau from Mt. Joy, Pennsylvania.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 1-1/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/2 cup water
  • 1/3 cup canola oil
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

One muffin equals 177 calories, 7 g fat (0 saturated fat), 0 cholesterol, 131 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.


  1. In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
  2. Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
  3. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Oat Muffins in Quick Cooking July/August 2000, p21

Nutritional Facts

One muffin equals 177 calories, 7 g fat (0 saturated fat), 0 cholesterol, 131 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Reviews for Oat and Blueberry Muffins(5)

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Reviewed Nov. 15, 2013 Edited Mar. 2, 2014

If you are looking for a good lower-sugar muffin this is it. I made first like the recipe except i used whole eggs and they were good. Next time, I omitted the water & blueberries, used one whole egg, and added 2 mashed bananas and 1/2 t vanilla. This is now my go-to banana oatmeal muffin recipe! I do use White Lily flour, which always bakes up more soft and moist than other flours.

Reviewed Jun. 18, 2012

This is a very heavy muffin. They are tasty but not a light snack. I used milk instead of water and they tasted good. I got about 16 muffins out of the recipe.

Reviewed Jul. 31, 2011

Love blueberry muffins; love oat muffins...didn't love the two together. But this oat muffin had a great taste and texture and I will use it again...maybe (instead of blueberries) with peaches as suggested by another user, maybe with apples and raisins/Craisins.

Reviewed Jan. 18, 2011

These muffins are so yummy! They are very flavorful but not too sweet - definitely a healthier alternative to traditional blueberry muffins. The only change I made was substituting milk for water because I wanted a creamier flavor. Excellent recipe that I will be making again!

Reviewed Sep. 19, 2010

These muffins were easy to make. I added 1/4 cup Wheat Germ to them, and substituted a large chopped peach for the blueberries. I also added a handful of sliced almonds. Next time I will use whole wheat flour-I didn't have any on hand. They were very good, the oats give them a chewy texture. Great for an after school snack or a quick breakfast with some yogurt.

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