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Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins

  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Sue Snow

Sue Snow

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

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

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lynn Kluttig
431

Lynn Kluttig

3/11/2007

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 cup brown sugar, 1/4 heaping cup of applesauce instead of oil, 2 cups of frozen small blueberries OR 1 cup of large blueberries, lower the oven temp to 425 for 15 minutes

HHALL11
194

HHALL11

10/27/2003

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. Out of the oven the muffin I tasted was eager to fall apart. However, I placed them in the refrigerator over night and then heated in the microwave the next morning and had a perfectly firm moist muffin. I was a little hesitant to put in the 1 TBSP of baking powder but was very pleased to find no taste of it in the end. And we all loved them. Keeping this recipe because it has great taste and nutritional value.

LYNDATHEDORK
153

LYNDATHEDORK

3/28/2003

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 in my house!

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