Really Good Low Cal Low Fat Healthy Blueberry Oatmeal Muffins Recipes

HEALTHY BLUEBERRY OATMEAL MUFFINS

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.

BLUEBERRY OATMEAL MUFFINS

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.

THE ULTIMATE HEALTHY BLUEBERRY OATMEAL MUFFINS

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.

INSANELY GOOD BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°.
• Line a muffin tin with liners and lightly spray with oil.
• Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
• In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
• In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
• Combine oats and milk with sugar, applesauce mixture and mix well.
• Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
• Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

BLUEBERRY-OATMEAL MUFFINS

Steps:

• Heat oven to 400F.
• Line 12 medium muffin cups, 2 1/2x1 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.

HEALTHY BLUEBERRY OATMEAL MUFFINS

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!

LOW-FAT OATMEAL MUFFINS

Steps:

• Soak oats in milk for 1 hour.
• Combine all ingredients in a large bowl.
• Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.
• Bake at 400 F for 20-25 minutes.
• Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.

HEALTHY LOW-FAT BLUEBERRY (OR CHOCOLATE) OATMEAL MUFFINS

Steps:

• Toast oats in a dry saucepan over medium heat until browned.
• Combine oats and milk in a bowl and let stand for 20-35 minutes.
• Preheat oven to 350°F.
• Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well.
• Whisk the flours, baking powder, salt, cinnamon, and nutmeg.
• Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips).
• Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.