Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins

276 Reviews 20 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Sue Snow
Recipe by  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

Adjust Servings

Original recipe yields 1 dozen muffins

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.

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Reviews (276)

Rate This Recipe
Lynn
426

Lynn

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
189

HHALL11

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
150

LYNDATHEDORK

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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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 156 cal
  • 8%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 22.3 g
  • 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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