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Blueberry-Oatmeal muffins
I made these muffins to bring to a breakfast at our church. They are very yummy! I followed the recipe to a tee for the first batch and they turned out great. The second batch I made I substituted 1/2 of the yogurt with applesauce. They actually tasted as good, but did not look as pretty. These are great to take somewhere because they look so beautiful and hearty. I thought I did something wrong because the batter was so thick, but they turned out great.
Posted at
5:11 PM
on
October 16 2011
by
graciousmomma
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Additional flavor
My family (including 2 teenage boys!) loved these!! I made a double-batch and added lemon zest from one lemon and sprinkled in some milled flax seed. Very thick dough. Baked at 375 degrees for 18 min. The were AWESOME!
Posted at
5:39 PM
on
July 5 2010
by
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healthy enhancements
I added walnuts and replaced 2/3 of the flour with soy flour, so 1/3 cup white, 1/3 cup whole wheat, and 2/3 cups soy flour total. Soy flour contributes more protein and less carbs so it's a good replacement. Also used Splenda brown sugar to cut down the sugar by half.
Posted at
5:39 PM
on
July 5 2010
by
vitaminK
|
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Blueberry-Oatmeal muffins
I made these muffins to bring to a breakfast at our church. They are very yummy! I followed the recipe to a tee for the first batch and they turned out great. The second batch I made I substituted 1/2 of the yogurt with applesauce. They actually tasted as good, but did not look as pretty. These are great to take somewhere because they look so beautiful and hearty. I thought I did something wrong because the batter was so thick, but they turned out great.
Posted at
5:39 PM
on
July 5 2010
by
graciousmomma
|
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yummy blueberry muffins!!
i followed the directions to a tee, except all i had for yogurt in the house was peach, so i used that, and added applesauce to make the full cup. these are so good, and so hearty. and my picky 4-yr-old ate most of one - good enough for me.
Posted at
5:39 PM
on
July 5 2010
by
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Awesome Blueberry-oatmeal muffins
While looking for a recipe for some beautiful, big blueberries to use up, I was happy to find such a healthy and delicious recipe! The muffins were moist and full of flavor, due to the yogurt (I used Stonyfield organic lowfat vanilla, as that was what I had in the 'fridge) and blueberries. I'm also glad that it uses rolled oats. When I shared the muffins with co-workers, they asked for the recipe. Of course, I shared it and this website address with them. Thanks for helping us to eat better.
Posted at
5:39 PM
on
July 5 2010
by
#Hockey Mom
|
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These are not your average blueberry muffins! They are thicker and heartier than most and still sweet from the blueberries. I make them often now.
Posted at
5:39 PM
on
July 5 2010
by
megmd
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