Blueberry Oatmeal Muffins (Low Sugar)

READY IN: 40mins
Recipe by VickiVSN

These blueberry muffins came from Cooking Light, February 2006, but I made a couple of variations to lighten the sugar and fat load even more. Taste great!

Top Review by Mckick19

Just made these. Didn't have buttermilk so I used fat free half and half, fat free greek yogurt and a dash more of lemon juice. Didn't have prune puree either so I just threw in a little more yogurt. I took them out of the oven and my husband inhaled two and I KNOW he wants to go back for a third. We are both on weight watchers and these are 3 pts apiece. Absolutely delicious and so healthy! Thanks so much for this recipe, I will be making them again and again, next time I'll do apples or blackberries and use the prune puree or applesauce.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Put oatmeal into a food processor to process until resembles course meal.
  3. Mix all dry ingredients together well with wire whisk.
  4. Make a well in center of dry ingredients.
  5. In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
  6. Stir wet ingredients into dry ingredients stirring slowly until just combined.
  7. Mix blueberries and 2 tbs flour together to coat blueberries.
  8. Carefully fold blueberries into batter.
  9. Spoon batter into a prepared muffin tin (cooking spray or muffin paper).
  10. Bake at 400°F for 20 minutes or until cooked.
  11. Let cool on wire rack.

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