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- Dish type
- Mini cakes
- Fruit muffins
- Blueberry muffins
A moist and tender blueberry muffin made with oats and flour. They last long, but you can also freeze them.
552 people made this
- 100g porridge oats
- 125g plain flour
- 5 tablespoons caster sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 250ml milk
- 1 egg
- 4 tablespoons vegetable oil
- 150g blueberries, rinsed and drained
MethodPrep:5min ›Cook:20min ›Ready in:25min
- 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.
- Bake at 220 C / Gas 7 for 20 to 25 minutes.
Reviews & ratingsAverage global rating:(420)
Reviews in English (362)
The whole family loved these but I did add some vanilla and reduce the milk to 200ml as did others. I also added some cranberries for added goodness and used coconut oil instead of the veg oil; the recipe is definitely a keeper, thank you Sue x-27 Nov 2014
Loved it although I made a couple of tweaks based on other reviews. I used 6 tbsp of sugar, 200ml of milk and added 1 tsp of vanilla (but I like things sweet).Muffins were lovely and moist and tasted delicious.-09 Aug 2014
The mixture didn't quite work, too wet...they didn't rise as much as expected and were a little too wet inside.They still tasted good though, will have to tweak it a bit next time!-16 May 2014
- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup sugar
- 2 large eggs
- 1 stick unsalted butter, melted and cooled
- 1/2 cup whole milk
- 1 1/4 cups blueberries
- Fine sanding sugar, for sprinkling (optional)
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in blueberries.
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
- Nonstick cooking spray
- 2 tablespoons packed brown sugar (see Tips)
- ¼ teaspoon ground allspice
- 1 ½ cups all-purpose flour
- ½ cup quick-cooking rolled oats
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup fat-free milk
- ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
- ¼ cup honey
- 3 tablespoons canola oil
- ¾ cup fresh or frozen blueberries
Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray set aside. In a small bowl combine brown sugar and allspice set aside. In a medium bowl combine flour, oats, baking powder and salt. Make a well in center of flour mixture set aside.
In another small bowl whisk together milk, egg, honey and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
Spoon batter into prepared muffin cups, filling each about half full. Sprinkle brown sugar mixture evenly over batter in muffin cups.
Bake about 18 minutes or until golden brown. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cup. Serve warm.
Tips: If using a sugar substitute, use Sweet'N Low(R) Brown. Follow package directions to use product amount that's equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: Same as below, except 134 calories, 23 g carbohydrate, 8 g total sugar, 236 mg sodium.
These 3-Ingredient Blueberry Mini Muffins Will Make You Feel Like a Kid Again
You can have easy blueberry muffins in less than 20 minutes &mdash and without running to the store.
Ever crave something warm and fresh out of the oven — but don&apost want to tornado through your kitchen getting out 20 ingredients, making a huge mess, and waiting an hour for something to bake, only to have it disappear in mere hours?
It also begs the question: Do you really need all those ingredients when making baked goods? After a little creative thinking, I realized you don&apost need the traditional eight to 10 ingredients — in fact, you barely need five.
That&aposs how I came up with these simplified Mini Blueberry Oat Muffins. The recipes is in my new cookbook, The Best 3-Ingredient Cookbook, which is all about making recipes easy and fast — and often healthier than their traditional counterparts. This is especially true for the baked goods. Instead of using flour for these recipes, I made my own using old-fashioned rolled oats. Just put the oats in the blender and the oats reach flour consistency. Then you can use this DIY oat flour in various ways. (For example, it&aposs also in this recipe for 3-Ingredient, No-Bake Almond Oat Bites.)
The three main ingredients in this recipe are as follows:
- Old-Fashioned Oats: Pulsed into a flour consistency in the blender, it mixes beautifully with pureed fruit or vegetables, like the applesauce in this recipe. It also provides soluble fiber, which is important because it helps slow the rate at which sugars and fats enter your bloodstream, giving you a steady supply of energy.
- Unsweetened applesauce: Applesauce is sweet on its own, so there&aposs no need to buy a sweetened version. The unsweetened applesauce provides a touch of natural sugar to these oat cups. It&aposs also the wet ingredient (along with olive oil) that combines with your dry pulsed oats.
- Blueberries: Whether you use fresh or frozen and thawed, these gorgeously hued berries add more sweetness and mouth feel. They&aposre also an excellent source of vitamin K, the antioxidant vitamin C, and the mineral manganese. They&aposre also brimming with antioxidants called anthocyanidins, which are found in food that are blue or red in color. (Read about all the other benefits of blueberries.)
In addition to the three ingredients above, this recipe includes two easy-to-find pantry ingredients that you likely already have at home: salt and olive oil. These mini oat muffins use a touch of olive oil in the batter to add a bit of healthy fat and a sprinkle of salt to balance the sweetness of the fruit.
Reviews ( 11 )
I have been making this recipe every week since I discovered it. The muffins keep well and are delicious hot or cold, with or without butter. Like someone said earlier, you can skip processing the grains together and it still turns out great. I made these muffins for an event and they got rave reviews as well.
This recipe looks and sounds great but I am a diabetic and 13 gr of sugar is way too much for me
This is an easy and tasty recipe! I made some adjustments, using Fage greek yogurt, and didn't use flaxseed as I didn't have any on hand. I think not having the quarter cup of grain helped with the dryness. They have a healthy amount of sweet, taste healthy without being too heavy.
These muffins are a big hit with our young kids. Frozen wild blueberries work well. I have made these muffins both with pulsed ingredients and without, and it works well each way. These muffins freeze well. Thanks for this recipe!
Just made these and they are delicious! I used non fat vanilla yogurt instead of plain. The batter was pretty stiff as I folded in the berries but they turned out light and moist. Will definitely make again. I plan to sub in some cornmeal for the whole wheat flour and try with other fruits, maybe apples.
I didn't pulse the oats, etc. and I think it made for a more interesting muffin. I added cinnamon also. The batter seemed a little dry, but they didn't turn out that way for me. The key is not to over mix and not to overbake. With so little butter, I was surprised by how tasty they were.
Just made a batch of these and cant wait to email the recipe to my daughter. They are soooo good! Not dry at all, dont know what happened to other bakers but my batch is moist and delicious. I'll be making these again for sure! Thanks RealSimple!!
Just made these muffins and followed the recipe and noticed they were so dry that they wouldn't even hold their shape so I went on line to see if the ingreds matched up to the magazine version. It did. Read the reviews and other people said how dry they were. So I added a mashed banana and still wicked dry so added some buttermilk. These are the worst muffins I've ever had. They're hopeless. Did a 4x batch because I work and make large batches whenever I bake & freeze and just wasted about $40 worth of fresh blueberries and ingreds making this. This is the 3rd recipe from RS I've tried that wasn't very good. Will stick to cooking magazines in the future and not a magazine that tries to be all things.
Blueberry oat greek yogurt muffins
These ridiculously soft and tender blueberry oat Greek yogurt muffins are made with NO butter or oil! Naturally sweetened and bursting with blueberry flavour in eat bite, they make for a healthy and delicious breakfast or snack.
They’re so fluffy I could DIE! The muffins, that is.
Bonus points if you get the reference. Bonus points and a blueberry oat Greek yogurt muffin! Heck, have two – it’s Friday and I’m feeling extra generous.
Actually, I’d be super grateful if you could take them all off my hands. Yup, all. Not because I don’t like them (they’re really good!), but because I’m kind of up to my eyeballs in muffins at the moment. I’ll reveal the “why?” soon, but until then, let’s just say I feel like the gang from Seinfeld in “The Muffin Tops” episode.
Remember that one? Where Elaine’s former boss starts up a muffin business that only sells muffin tops and they can’t figure out how to get rid of all the stumps? Yep. That’s currently me. Only my muffins come with the tops still attached, which I guess makes them slightly more pawnable …
Either way, I loved that show and I wish we could chat about it some more, but muffins are what’s on the agenda today.
Recipe posts are funny things. On the one hand, I feel like I should talk about the details of the actual recipe since I figure people probably want to know a little bit about what they’re making, but on the other hand, I want to talk about pretty much everything but the actual recipe.
I’d rather talk about how much I loved watching Seinfeld in the 90’s than tell you how soft and flavourful these muffins are and I’d prefer it if we could chat about how Tom’s Restaurant is on my list of places to visit when I go to NYC instead of how these muffins are butter/oil-free and naturally sweetened.
See what I did just there? ?
In all seriousness, though, recipe posts are a tough ball to juggle (at least for me) because while I know that tossing those keywords in there is important for SEO and what not, that doesn’t change the fact that it makes me feel like a late night infomercial. And not the kind that you watch with loving disdain.
I think the best piece of blog writing advice I ever came across was to write as if you were chatting to a good friend. Would I talk about the texture and ingredients of a blueberry muffin? Maybe in passing, but mostly we’d just talk about life and whatever was going on at that time.
So I might try doing more of that going forward. What’s say we just sit down and shoot the sh*t… with a plate of blueberry oat Greek yogurt muffins that have the delicious taste of blueberries and vanilla in every bite ?
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
Adding unflavored collagen protein minimizes any carb-crash by boosting the balance. I have a small family so I made a 1/2 recipe (@ 8 muffins). I added 8 scoops of Vital (unflavored) collagen, giving each muffin @ 9 g of protein, and no additional carbs.
Also I let the dry and wet mixed ingredients sit for at least 10 minutes (ideally between 20-30 minutes) before combining them and baking them- this is a baker’s trick to make it more moist
This recipe would be perfect as is, but here are my subs
sprouted. rolled oats, requires a little more pulsing in the processor
demerara sugar, used 1/2 cup
fresh organic blueberries
When you place on rack to cool, remember almond flour requires a little longer to set.
How many grams of sugar are in each serving?
I don't have a review but a question. Has anyone tried to make this recipe gluten free?
I thought this was a great basic recipe - the muffins were tender and moist. I started with regular whole rolled oats and pulsed them in the food processor as needed. I subbed 1/3 of whole wheat flour in place of a 1/3 of AP flour (so 1 whole cup of whole wheat and 1/3 cup of AP in total). I figured I needed more moisture with the additional whole wheat flour so I subbed 1/4 of the light brown sugar with dark brown sugar. I also added a tsp of vanilla to the buttermilk/egg mixture. I also used fresh berries but still tossed them in flour because the batter seemed a little thin. I figured this step would help keep the berries from sinking to the bottom. Great recipe - next time I will prob omit sprinkling the sugar on top just to make them a little healthier (I definitely was more heavy handed with the sprinkling than I realized). I might also try to omit some sugar from the batter next time and use a banana our applesauce in its place with the addition of the vanilla.
Not too sweet, but very moist using 1% milk with vinegar in place of buttermilk and fresh instead of frozen blueberries. This will become one of my go to recipes.
Delicious! My subs: used light sour cream for the oil, used 1% milk in place of buttermilk, and threw in a mashed ripe banana for extra moisture. Also increase the amount of whole wheat flour (subbed for 1/3 cup of all purpose), would not recommend complete substitution from previous experience. Made about 18 muffins.
Loved these, with adjustments to make them just a bit more nutritious: used white whole wheat flour instead of AP, but instead of ground oatmeal, added 1 cup of quinoa flakes and 1/2 cup of unground old fashioned oats. Also, used 1/2 cup of white sugar, but added a tbs of blackstrap molasses, and the rind and juice of a half a big Meyer lemon. Also increased the oil a bit. You need good fat to moderate the insulin surge you're bound to get from all these carbs. I made them smaller so got 20 in all.. If you think about how balanced this little yummy morsel is--fiber, protein, and carbs, plus the vitamins and antioxidants in the blueberries, lemon, and cinnamon--you wouldn't feel so bad eating two.
These were pretty tasty, moist and not overly sweet. I love the "hint" of lemon flavor in them.
I was surprised at how much I liked these muffins- I'm not usually a fan of anything with oatmeal in it- especially desserts. But the oats actually gave these muffins and glorious testure I think putting the oats in the food processor really helped. I left out the lemon rind (was all out at the moment) and put a splash of lemon juice in instead, they still tasted awesome! I also substituted the all-purpose flour with almond meal and the whole wheat flour with soy protein powder for a little more of a healthy option. Not a dessert muffin, but awesome for breakfast, brunch, or a little munchy between meals! One tip I do have though- make sure you coat the muffin cups with cooking spray! I'm usually just fine with paper muffin cups, but these muffins were so moist that they stuck to the paper. Not a problem, but might not be as appealing if you're making them for a public event etc. Also, the blueberries sunk to the bottom of the muffins, so I would sprinkle them over the top next time.
Healthy Oat & Blueberry Blender Muffins
- Author: Ciara Attwell @ My Fussy Eater
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 8 1 x
- Category: Breakfast
- Cuisine: European
Delicious and super healthy, these gluten free Oat & Blueberry Blender Muffins are so easy to make and nutritious enough to have for breakfast!
- 1 cup / 100g rolled oats
- 2 large ripe bananas
- 2 large eggs
- 1 cup greek yogurt
- 3 tbsp honey
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- pinch of salt
- 1 cup / 125g fresh or frozen blueberries
- Recipe adapted from Le Creme De La Crumb
- Preheat the oven to 390f / 180c. Line a muffin tray with muffin cases and spray them with a little spray oil.
- Put all the ingredients except the blueberries into a blender or food processor and blitz until all combined. Stir in half the blueberries.
- Pour the mixture into the muffin cases, filling 3/4 full. Top with the remaining blueberries.
- Bake in the oven for between 15 – 20 minutes or until a toothpick comes out clean.
- Remove from the muffin tins and allow to cool on a wire rack.
This recipes makes 8 large or 12 small muffins.
Store in an airtight container for up to 3 days.
* Disclosure: This is an affiliate link. If you buy a blender through this link I will earn a small commission from the sale. However, this does not effect my recommendation of the product as I will only recommend products and services that I myself use and like.
You Might Also Like These Recipes:
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How to ripen bananas
The hardest part about planning to make these blueberry oatmeal muffins recipe is finding ripe bananas! It can take many days to ripen bananas, depending on their ripeness when you buy them. Here’s how to ripen bananas in just a few days:
- Place the bananas in a paper bag and fold down the top.
- Add another piece of ripe fruit (or a ripe banana) in the bag. This increases the ethylene gas that causes the fruit to ripen.
And that’s it: how to make blueberry oatmeal muffins! Let us know if you try them out: and what you think in the comments below.
Adam and Joanne's Tips
- Gluten-free Muffins: If you’re wondering if you can replace the wheat flour completely with oat flour in these muffins, you can. The muffins will not rise as much and will be on the drier/heavier side. Adding a mashed banana or some grated zucchini is a good idea. If you’re doing this to go gluten-free, make sure you look for gluten-free oats.
- Ginger: If you don’t have fresh ginger on hand, use 1/2 a teaspoon of ground ginger.
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