Blueberry-Oatmeal Muffins

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Yield: 12muffins
  • Ingredients

  • 2 egg whites or 1egg, slightly beaten
  • 1cup plain nonfat yogurt or 1cupnon-fat vanilla yogurt
  • 1/4 cup margarine or 1/4 cupbutter, softened
  • 1 1/4 cupsall-purpose flour
  • 1cupquick-cooking oats
  • 1/2 cupbrown sugar, packed
  • 2teaspoonsbaking powder
  • 1teaspooncinnamon, ground
  • 1/2 teaspoonbaking soda
  • 1/4 teaspoonnutmeg, ground
  • 1/4 teaspoonsalt, if desired
  • 1cupblueberries, drained
  • Directions

  • Heat oven to 400F.
  • Line 12 medium muffin cups, 2 1/2×1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups.
  • Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries.
  • Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown.
  • Immediately remove from pan.
  • High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.
  • Reviews

  • “I like blueberries, oatmeal and yogurtso I had to like this!!Good frozen then nuked as well.Thanks Dancer^.”

  • “I’m in love with this muffin.They are so delish and pretty to look at!”

  • “If I could give these 10 stars I would!! These were excellent muffins.I made a double batch and made half regular size muffins and the other half mini-muffins.I used frozen blueberries and thawed them out before adding to the batter- they worked well.Thanks for sharing such a great (and low fat!) recipe!!!”

  • “Very good muffins, used frozen blueberries from the freezer–no problem.Rose beautifully, will be freezing some to take out for breakfasts.Very nice recipe!”

  • “These are very good, after reading the reviews I added 1/2 cup extra of blueberries and some white sugar.Everyone had two with breakfast, no better indicator that these are delicious.”

  • “absolutely the best muffins ever!!! I used 2/3 cup applesauce instead of eggs to make them healthier.The kids loved them too.I would make these again!”

  • “Very good muffins and very healthy.I only had a 6 oz Greek yogurt but added sour cream to make it a cup.My batter seemed a little dry so I added a little buttermilk as well.They turned out perfectly!I also used half all purpose flour and half fresh ground whole wheat flour.Thanks for posting!”

  • “Very good muffins.I made them with fresh blueberries but will make in the winter with frozen as well.”

  • “These muffins were wonderful…so moist and flavorful!I used fresh blueberries, as they are plentiful this season. I thought the oatmeal gave these a very nice texture.I’ll be making these a lot in the future! Thanks, Dancer, for another great muffin recipe!”

  • “I’ve never found a muffin recipe that I liked enough to make more than once, but I think this is it!!
    Easy and delicious, and I have these ingredients on hand most of the time.
    I think I’ll try them with some cherries next….
    Thank you for sharing this recipe, Dancer!!
    Update: recipe is excellent with cherries!! As a matter of fact, I think the cherries were even better with the oats and spices!
    Also wanted to note that I used whole wheat flour and have substituted the oats with mix of oat bran and quick-cooking steel cut oats or rolled oats with no problems. I find this recipe very forgiving as well as tasty, as I’ve also subbed kefir for the yogurt with no problems, either.”

  • “I don’t really like blueberries but my husband does. I made one muffin plain and put blueberries in the rest. They’re awesome! So easy to make, and smell so good coming out of the oven.The yogurt I had was a 6oz cup but it still seemed to work. Will definitely make these again!”

  • “We really enjoy this muffin. It’s not bad for you overall and it’s very tasty. I have made them several times and it uses ingredients that I usually have on hand. Thanks for sharing!”

  • “These were so good!Not as sweet as most muffins but I liked them that way. I used frozen blueberries, unthawed, and they worked great. Next time I’ll double and give some to neighbors.”

  • “Hey these are really delicious!I honestly was not expecting that much somehow but they came out extra yummy.I used spelt flour and reduced by 1/4 cup and added 1/4 cup ground flax.I also upped the cinnamon slightly and used olive oil instead of butter.These are the best muffins I’ve had in a while and far surpass any coffee shop muffins, imho.”

  • “heavenly!”

  • “These hit the spot!There are so many blueberries this year in Texas, and this is an incredible way to use them.I used whole wheat flour, a container of vanilla yogurt (only 6 oz.) and about 1/4 cup skim milk.Yummmmmm!”

  • “Loved it. Was moist. Yummy. However, by the time I got done with it, it was a frankenrecipe. I ran out of oatmeal and had to use flavored oatmeal packets. I also used 1/2 whole wheat flour.”

  • “Absolutely wonderful! I had to make a few substitutions due to what I had on hand, and added extra sugar because we like our muffins sweet. I am so happy to have a muffin recipe that has oatmeal/oats in it! I have been craving something like this for a while and this hit the spot.Thanks so much for posting!”

  • “These were the best blueberry muffins I have ever made! I used to use another recipe on this site that my son loved. However, I thought they were bland and the recipe called for a stick of butter which isn’t healthy. These muffins were moist, full of flavor and delicious! I will use this recipe from now on!”

  • “delicious!mine turned out light and fluffy, with a nice crust on the sides that remains that way even after cooled and then re-heated.I made a GF version using Pamela’s GF baking mix and only had 2/3 cups of berries on hand, perfect!Not overly sweet and slightly nutty texture from the oats, I’ll definitely be making this again!”

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