Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins

295

"These have a great texture, and stay moist and tender for days - if they last that long at your house!"

Ingredients

30 m servings 156 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 234 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  2. Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Reviews

295
  1. 341 Ratings

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Most helpful

I noted some of the other reviews comments and came up with these edits to make them really healthy. My family loves them. Edit recipe using: 1/2 cup whole wheat flour, 1/2 cup reg flour, 1/2 c...

Most helpful critical

They did fall apart fresh out of the oven but firmed up overnight. However, the flavor is better when warm, kinda dry and "healthy" tasting when cold. Best served with butter/margarine because...

I noted some of the other reviews comments and came up with these edits to make them really healthy. My family loves them. Edit recipe using: 1/2 cup whole wheat flour, 1/2 cup reg flour, 1/2 c...

I made the recipe with 2 cups blueberries like the other reviewer did. I made my muffins in the evening for breakfast the next morning. A nice quick simple recipe with healthy ingredients. Ou...

These muffins are awesome!I actually substituted some of the all-purpose flour with whole-wheat folur (about 1/3 cup) to make it more textured and nutritious.Yummy!Didn't last more then 1 hour i...

Fantastic! These muffins are hot out of the oven and i have a third batch in right now. The house smells incredible! I like this recipe alot because of the high propotion of heart-healthy/good c...

Awesome! For our tastebuds, these are just the right sweetness (not cloying). Nice hearty texture, too. An excellent way to get cholesterol-busting oats into our diet. I've made several batches...

I liked these a lot, and the reason may be the same reason some other reviewers did not - I wanted a MUFFIN, not a little cake masquerading as one (although there is certainly a place for that t...

I substituted Splenda for the sugar for a diabetic version. They were absolutely delicious.

I've made these a couple of times. I really like them, but others have said they're good but not great. I think they are best straight out of the oven. By the next day, they aren't quite as g...

They did fall apart fresh out of the oven but firmed up overnight. However, the flavor is better when warm, kinda dry and "healthy" tasting when cold. Best served with butter/margarine because...