Oat and Blueberry Muffins
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.
Reviews
Whole wheat flour works great! These are delicious!
They were good but not outstanding. Very dense and kind of dry. More of traditional shortcake texture then a muffin texture. But for a less fat/less sugar recipe it's not bad.
great tasting enjoyed by all
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.
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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.
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.
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