Blueberry-Oatmeal Muffins

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photo by Redsie photo by Redsie
photo by Redsie
photo by Sammi Hawtrey photo by Sammi Hawtrey
photo by Luv2cook14 photo by Luv2cook14
photo by Pufirica photo by Pufirica
photo by thecakemaker photo by thecakemaker
Ready In:
35mins
Ingredients:
12
Yields:
12 muffins
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ingredients

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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

  1. I like blueberries, oatmeal and yogurt so I had to like this!! Good frozen then nuked as well. Thanks Dancer^.
     
  2. Very good muffins and very healthy. I only had a 6 oz Greek yogurt but added sour cream to make it a cup. My batter seemed a little dry so I added a little buttermilk as well. They turned out perfectly! I also used half all purpose flour and half fresh ground whole wheat flour. Thanks for posting!
     
  3. I'm in love with this muffin. They are so delish and pretty to look at!
     
  4. 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!!!
     
  5. These are very good, after reading the reviews I added 1/2 cup extra of blueberries and some white sugar. Everyone had two with breakfast, no better indicator that these are delicious.
     
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Tweaks

  1. 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.
     
  2. Good, easy recipe!! I halved the recipe and used dried cranberries instead of blueberries. Really enjoyed these. Thanks for a great, "go to" recipe.
     
  3. 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.
     
  4. 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.
     
  5. absolutely the best muffins ever!!! I used 2/3 cup applesauce instead of eggs to make them healthier. The kids loved them too. I would make these again!
     

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