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Blueberry-Oatmeal Muffins

Blue Ribbon Blueberries

First prize blueberries contain antioxidants called anthocyanins that may help protect healthy body cells from oxygen damage.

Substitution

Fresh, frozen or dried, chopped cranberries are great in place of the blueberries.

4 reviews

13 ratings

If you like muffins chock-full of flavor and texture, these are for you. From eatbetteramerica.

Prep Time:10 min

Start to Finish:30 min

makes:12 muffins

1	cup Yoplait® 99% Fat Free creamy vanilla or plain yogurt (from 2-lb container)
1	cup old-fashioned or quick-cooking oats
1	egg or 2 egg whites, slightly beaten
1/4	cup canola oil
1/2	cup packed brown sugar
2/3	cup Gold Medal® all-purpose flour
2/3	cup Gold Medal® whole wheat flour
1	teaspoon baking soda
1	teaspoon ground cinnamon
1/4	teaspoon salt
1	cup fresh or frozen (do not thaw) blueberries

1.	Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2.	In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
3.	Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
High Altitude (3500-6500 ft): Heat oven to 425°F.

Nutritional Information

1 Muffin: Calories 190 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 13g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

4 Reviews

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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 10:52 AM on January 5 2010 by vitaminK

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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 11:06 AM on July 17 2009 by danaweed

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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 1:15 PM on March 24 2009 by graciousmomma

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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 9:57 AM on January 12 2009 by #Hockey Mom