Community Pick
Blueberry-Oatmeal Muffins
photo by Redsie
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 2 egg whites or 1 egg, slightly beaten
- 1 cup plain nonfat yogurt or 1 cup non-fat vanilla yogurt
- 1⁄4 cup margarine or 1/4 cup butter, softened
- 1 1⁄4 cups all-purpose flour
- 1 cup quick-cooking oats
- 1⁄2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon nutmeg, ground
- 1⁄4 teaspoon salt, if desired
- 1 cup blueberries, drained
directions
- Heat oven to 400F.
- Line 12 medium muffin cups, 2 1/2x1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups.
- Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries.
- Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown.
- Immediately remove from pan.
- High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.
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Reviews
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If I could give these 10 stars I would!! These were excellent muffins. I made a double batch and made half regular size muffins and the other half mini-muffins. I used frozen blueberries and thawed them out before adding to the batter- they worked well. Thanks for sharing such a great (and low fat!) recipe!!!
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Tweaks
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These were very good and I will make them again, but next time I will mix the dry ingredients separately because I had to do a lot of mixing to ensure the dry ingredients were mixed thoroughly, and I think the muffins came out a bit tough. I used 1 cup nonfat, plain Greek yogurt; 3 Tbsp. canola oil instead of the butter; 3/4 cup thick rolled oats instead of 1 cup of quick cooking oats; omitted the salt; and added 1 tsp. vanilla. I used frozen blueberries. My husband said to add more blueberries next time. The dough seemed too thick so I added a splash of milk to thin it out just a bit, but it was still quite thick. Nevertheless, the muffins were great. Thank you for the recipe.
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I've never found a muffin recipe that I liked enough to make more than once, but I think this is it!!<br/>Easy and delicious, and I have these ingredients on hand most of the time.<br/>I think I'll try them with some cherries next....<br/>Thank you for sharing this recipe, Dancer!!<br/>Update: recipe is excellent with cherries!! As a matter of fact, I think the cherries were even better with the oats and spices!<br/>Also wanted to note that I used whole wheat flour and have substituted the oats with mix of oat bran and quick-cooking steel cut oats or rolled oats with no problems. I find this recipe very forgiving as well as tasty, as I've also subbed kefir for the yogurt with no problems, either.
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Hey these are really delicious! I honestly was not expecting that much somehow but they came out extra yummy. I used spelt flour and reduced by 1/4 cup and added 1/4 cup ground flax. I also upped the cinnamon slightly and used olive oil instead of butter. These are the best muffins I've had in a while and far surpass any coffee shop muffins, imho.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0