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Blueberry Oatmeal Muffins

These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious—they're wonderful. —Donna Brockett, Kingfisher, Oklahoma
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

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 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition 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.

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Reviews

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Average Rating:
  • ljwig
    Apr 30, 2020

    We love this recipe! I was looking for something that was good for my husband who is diabetic and these fit the bill. I like the fact that the blueberries really sweeten the muffins and that the sweetness is not overpowering. I have made them with 1/2 vanilla yogurt and 1/2 low fat sour cream as well as with all yogurt. I added about a Tbsp. of honey also and sprinkled coarse sugar on top.

  • mamaknowsbest
    Jul 1, 2019

    Great recipe! Used blueberry yogurt! Liners work best. Perfect muffins! As a volunteer feild editor with Taste of Home magazine I love recipes that are easily assembled and tastes amazingly!

  • Sharon
    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!! :)

  • acgmellor
    Jun 16, 2018

    Delicious! I subbed buttermilk for the yogurt. Will definitely make again.

  • Mindy
    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!

  • carolynclemons
    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.

  • Carmiesue52
    Jun 26, 2016

    Yummy

  • CharloVuzma
    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.

  • mrs.thomas3
    Feb 11, 2015

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

  • HungryTraveler
    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.