Healthy Blueberry Oatmeal Muffins Recipes

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BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!

Provided by Sally

Categories     Breakfast

Time 1h10m

Number Of Ingredients 12

1 cup (240ml) milk
1 cup (80g) old-fashioned whole rolled oats
1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/2 cup (120ml) honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (190g) fresh or frozen blueberries (see note if using frozen)

Steps:

  • Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
  • Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

HEALTHY BLUEBERRY OATMEAL MUFFINS



Healthy Blueberry Oatmeal Muffins image

These Healthy Blueberry Oatmeal Muffins are perfect for on the go! Loaded with whole grains, fiber, protein and juicy berries!

Provided by Ashley Fehr

Categories     Bread and Baked Goods

Time 35m

Number Of Ingredients 14

1 cup quick oats ((100g))
1 cup hot water
1 1/2 cups brown sugar (lightly packed (240g))
3/4 cup 0% plain Greek yogurt ((155g))
1/2 cup unsweetened applesauce ((115g))
1/4 cup canola oil ((50g))
3 eggs
1 tablespoon vanilla
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 cups whole wheat flour ((260g))
3 cups fresh or frozen blueberries ((300g))

Steps:

  • Preheat oven to 350 degrees F.
  • Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
  • In a large bowl, whisk brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth.
  • Add baking powder, baking soda, cinnamon and salt and whisk until smooth.
  • Add soaked oats and stir until evenly distributed.
  • Add flour and berries and stir just until combined -- don't overmix!
  • Lightly grease a muffin pan and fill 24 muffin cups 3/4 full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 145 kcal, Carbohydrate 26 g, Protein 3 g, Fat 3 g, Cholesterol 20 mg, Sodium 85 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These Blueberry Oatmeal Muffins are a healthy, hearty snack or breakfast loaded with whole grains and bursting berries!

Provided by Alyssa Rivers

Categories     Breakfast     Dessert     Main Course     Snack

Time 35m

Number Of Ingredients 14

1 cup quick oats
1 cup hot water
1 1/2 cups brown sugar (lightly packed)
3/4 cup 0% plain Greek yogurt
1/2 cup unsweetened applesauce
1/4 cup canola oil
3 large eggs
1 tablespoon vanilla
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 cups whole wheat flour
3 cups fresh or frozen blueberries

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
  • In a large bowl, whisk brown sugar, yogurt, applesauce, eggs, and vanilla together until smooth.
  • Add baking powder, baking soda, cinnamon, and salt and whisk until smooth.
  • Add soaked oats and stir until evenly distributed.
  • Add flour and berries and stir just until combined, don't overmix!
  • Lightly grease a muffin pan, fill 24 muffin cups 3/4 full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 291 kcal, Carbohydrate 54 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 171 mg, Fiber 4 g, Sugar 32 g, ServingSize 1 serving

THE ULTIMATE HEALTHY BLUEBERRY OATMEAL MUFFINS



The Ultimate Healthy Blueberry Oatmeal Muffins image

These muffins are supremely moist and tender, and they're the perfect combination of hearty oats, cozy cinnamon, and sweet juicy blueberries! They're great for quick grab-and-go breakfasts or snacks, and they freeze really well, too. Leftover muffins will keep for at least one week if stored in an airtight container in the refrigerator.

Yield 12 muffins

Number Of Ingredients 13

¾ cup (75g) instant oats (gluten-free if necessary and measured like this)
½ cup (120g) plain nonfat Greek yogurt
1 cup + 2 tbsp (270mL) nonfat milk, divided
2 tsp vanilla extract
2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
2 tsp ground cinnamon
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
1 ½ tsp vanilla stevia
1 ½ cups (210g) fresh blueberries

Steps:

  • Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
  • In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and vanilla stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
  • Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

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

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • 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.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.

Provided by Mysterygirl

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 1/4 cups uncooked quick oatmeal or 1 1/4 cups old-fashioned oatmeal
1 1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup oil
3/4 cup fresh blueberries or 3/4 cup frozen blueberries
2 tablespoons sugar
2 teaspoons cinnamon

Steps:

  • Preheat oven to 425 degrees.
  • Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
  • In another bowl, combine milk, egg and oil.
  • Add liquid ingredients to the dry ingredients, mix until moist only.
  • DO NOT BEAT!
  • Fold in blueberries.
  • Fill greased muffin cups 2/3 full.
  • Mix topping ingredients.
  • Sprinkle over muffin batter.
  • Bake 20- 25 minutes.
  • Serve warm.

Nutrition Facts : Calories 175, Fat 6.4, SaturatedFat 1.3, Cholesterol 18.4, Sodium 204.5, Carbohydrate 26.2, Fiber 1.7, Sugar 8.7, Protein 3.7

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
1 cup plain yogurt
1/4 cup butter, melted
1 cup fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.

Nutrition Facts : Calories 167 calories, Fat 6g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

HEALTHY BLUEBERRY OATMEAL MUFFINS



Healthy Blueberry Oatmeal Muffins image

Mmmmm...yummy breakfast or snack that has texture, flavor, and a healthy kick. A big thanks to Aunt Carolyn for the original recipe I modified this one from. These are the exact ingredients I used, thanks to a wonderful local bulk foods store. If you need to use more typical ingredients, I've tried to note potential alternatives. Don't omit the little bit of oil, though - it will dry them out.

Provided by This Mom Still Cooks

Categories     Breakfast

Time 30m

Yield 12 muffins

Number Of Ingredients 13

1 1/2 cups quick oats (organic)
1/2 cup unbleached flour (or omit the next 2 ingr. & use regular flour in their place)
1/2 cup whole wheat flour
1/4 cup natural bran
3/4 teaspoon cinnamon (or more if you like)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup evaporated cane juice (or sugar)
2 large egg whites
1 cup unsweetened applesauce
1/2 cup 2% low-fat milk
3 tablespoons vegetable oil
1 cup frozen blueberries

Steps:

  • Preheat to 400.
  • Combine dry ingredients in a large bowl.
  • Combine wet ingredients in 2nd bowl (not including berries).
  • Pour wet ingredients into dry & mix until incorporated.
  • Add berries and stir throughout.
  • Line muffin pans & spray. Pour batter into muffin cups & bake approximately 15-20 minute.
  • Careful if you like them straight out of the oven - those blueberries stay VERY hot! Enjoy!

Nutrition Facts : Calories 140.9, Fat 4.5, SaturatedFat 0.7, Cholesterol 0.8, Sodium 126.6, Carbohydrate 22.5, Fiber 2.9, Sugar 4.7, Protein 4.1

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