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Oatmeal Blueberry Muffins
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- #34651
These oatmeal blueberry muffins are the perfect blend of delicious and nutritious. Made with oats, fresh berries, and a touch of sweetness, they make for a perfect breakfast or snack.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
1 comment
ingredients
1 cup oats
1 cup buttermilk
1 cup white wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1/4 cup butter, melted
1 cup fresh blueberries
directions
Preheat oven to 400 degrees F.
Combine oats and buttermilk in small bowl; set aside and let stand.
Combine flour, baking powder, soda, salt, brown sugar, stir well. Add egg and melted butter to oats.
Add dry ingredients and stir just until all is moistened. Gently fold in blueberries. Spoon into muffin pan until three-quarters full each.
Bake for 17 to 20 minutes.
added by
supersalad
nutrition data
174 calories, 6 grams fat, 28 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
August 8, 2019
very nice
July 11, 2013
These blueberry muffins are a great healthy alternative to the usual sweet, sugary ones. The oats and wheat flour give you more complex carbs and the buttermilk gives it a real richness and keeps them moist.
July 10, 2013
I used regular all purpose flour and these were very good. I had both raspberries and blueberries that I wanted to use up so I made a batch of each. They both came out great! I did sprinkle some brown sugar on the tops of the muffins for that bakery-like texture.
August 20, 2011
Made these this morning. Excellent muffins. I added a little lemon zest to the batter and sprinkled the tops with a sugar/nutmeg mix before baking. Yum...will definitely make these again!
March 21, 2009
A very good recipe. I even made it without the butter, using Vanilla yogurt. It turned out great!
March 9, 2008
These are so good I am making them a couple of times a week. They bear no resemblance to the cupcake-y kind. Nuts are a nice addition.
This is an excellent receipt. I substitute whole wheat flour for the white and reduce the sugar a little since I do not like them that sweet. The oatmeal is a great addition and really makes the muffins taste delicious. I discovered many years ago that the addition of oats is really wonderful in muffins.
January 8, 2006
This is a great recipe. I've used it several times and it gets great reviews every time. I use frozen blueberries in winter and I do squeeze 1/2 of a lemon over them for flavor. I also like to use as much whole grain as possible so I substitute 1 cup of ww pastry flour for 1 cup of the white. People are always surprised when I tell them there is oatmeal in the recipe...you would never guess it. The oats make this muffin hearty but not heavy. Delicious!