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Oat and Blueberry Muffins

Oat and Blueberry Muffins

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
MizShafer

MizShafer

Quick and easy for on-the-go breakfasts. Low-fat, protein, whole grains, and fiber packed in a muffin!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners.
  2. Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
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Reviews

arich01
2

arich01

4/4/2014

These were really simple to make and very flavorful! I was looking for a more nutritious and filling muffin for everyone to grab a quick breakfast and these do just that. The only change I made was using 1/4 cup of natural agave syrup in place of the sugar. These smell great while baking and I will make these again!

catgre
1

catgre

6/1/2014

Good muffin, if a little gooey. Great basic recipe. I used whole wheat flour and added 1 tsp baking soda and 1/2 tsp salt, only 1/2 c sugar and closer to 2/3 c applesauce (probably why a little gooey)....the magic happened on the second batch when I decided to add 2/3 c wheat bran, and used 2/3 c (scant) dark brown sugar rather than white...mmm mmm good :-)

Brooke
1

Brooke

1/11/2014

I tried this recipe with a few modifications 1/2 cup of all purpose flour & 1/2 cup of whole wheat flour and 1 tsp of salt.

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