Blueberry Oatmeal Muffins
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 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.
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Feb 18, 2019
I love this recipe! I used large flake oats (that was all I had on hand) and added a bit more butter..I doubled the brown sugar and omitted cinnamon and nutmeg as I know the kids may not care for that. Everyone enjoyed them! Definitely will add to our favourite recipes!! :)
Jun 16, 2018
Delicious! I subbed buttermilk for the yogurt. Will definitely make again.
May 22, 2018
Wonderful with just a few minor differences. First off, YES, this batter is SO THICK. You feel as though you are making cookies and not muffins. But, they do bake up perfectly! As per some suggestions that these muffins were not sweet enough, I added an extra 1/4 cup of packed light brown sugar. It had the perfect amount of sweetness. I used plain GREEK yogurt, as this is all I had on hand. I omitted the nutmeg as we are not fans. I added 1 tsp of vanilla extract into the yogurt mixture. I used frozen wild blueberries. I sprinkled a touch of coarse sugar on top before baking. PERFECT texture and taste. This recipe is definitely a keeper!
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.
Jun 26, 2016
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.
Feb 11, 2015
I made these but substituted raspberries for the blueberries and used raspberry yogurt. Great flavor and my daughter loved them!
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.
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.
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.