Miss Annie's Note:
The fat in the muffins is just enough to make the texture right, but not too much fat. I found this recipe in BH&G magazine, and tested them. I thought they were some of the best of low fat muffins I ever made.
My Private Note
Units: US | Metric
- 1 cup old fashioned oats, plus
- 1 1/2 tablespoons old fashioned oats, divided
- 1/2 cup brown sugar, packed plus
- 1 1/2 tablespoons brown sugar, packed, divided
- 1 cup blueberries (fresh or frozen)
- 1 1/2 cups flour, plus
- 1 tablespoon flour, divided
- 1 tablespoon baking powder
- 1/4-1/2 teaspoon cinnamon, ground
- 1 cup fat free raspberry yogurt
- 4 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 400º.
- 2Combine 1 1/2 Tbsps. oats and 1 1/2 Tbsps. brown sugar in a small bowl, and set aside.
- 3In another small bowl, gently toss blueberries with 1 tablespoons flour. Set aside.
- 4In a large bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon.
- 5In a medium bowl, combine yogurt, butter, egg, and vanilla.
- 6Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
- 7Gently fold in blueberries.
- 8Fill muffin cups almost to top.
- 9Sprinkle reserved oats and brown sugar over muffins.
- 10Bake 18 to 20 minutes, or until golden brown.
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Nutritional Facts for Berry Oatmeal Muffins
Serving Size: 1 (689 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 177.2
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 2.6 g
- Cholesterol 27.8 mg
- Sodium 128.9 mg
- Total Carbohydrate 30.1 g
- Dietary Fiber 1.4 g
- Sugars 11.9 g
- Protein 3.5 g
The following items or measurements are not included:
fat free raspberry yogurt