Blueberry Oatmeal Muffins

  • patriotshak Posted: 08/22/09
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    I really like these muffins! Tasty, not too sweet and lots of healthy oats and fruit. I also use the unsweetened applesauce in place of the oil. For an extra health boost I ass 2 TBS of ground Flax Seed. This time I am going to try adding a smashed banana as another poster suggested. To keep them fresh I put them in a airtight container/ziplock freezer bag and freeze them - taking them out as needed (usually the night before). Try zapping them in the microwave for 12 seconds if you want a warm muffin (or add a little spray butter, jam or peanut butter!). These are a staple for my morning snack at work to keep me going or an after-work, pre-gym pick up!

  • ShannonEO Posted: 01/26/09
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    I LOVED these! I am always looking for a healthy, non-cakelike muffin and I found it! I replaced the oil with unsweetened applesauce and did the flavor was perfect, exactly sweet enough. Lots of blueberries, but I love blueberries so that's perfect! Loved it

  • tarabod Posted: 06/14/10
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    I loved this recipe. I didn't have any lemon on hand so I omitted that, although it sounds wonderful. I also used powdered buttermilk (again what I had on hand). Finally I topped them with turbinado sugar which added a little sweetness and texture. Yum!

  • Irish1921 Posted: 05/27/09
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    Delicious! Wouldn't change a thing. Great for a quick breakfast.

  • Pudding Posted: 08/10/09
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    I really liked this recipe and would likely make it again, but I would add the sugar on top for a bit more sweetness (I omitted it the first time because I don't like my muffins overly sweet, but I think it could use that extra little bit). Tons of blueberries but I had a lot of fresh ones to use up, and I don't mind the berry overload! I used old-fashioned oats and the texture was fine; I also used two whole bananas which was probably an extra 1/4 cup of the fruit.

  • mgiasca Posted: 08/22/09
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    This is one of my all-time favorite muffin recipes (and I make a lot of muffins). I leave the oats whole - did it accidentally the first time and loved the texture - and substitute 1/3 c of the wheat flour with wheat germ. The lemon zest is a must! Sugar on top is optional, they're not too tart without.

  • wgcorbett Posted: 03/26/11
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    I love this recipe. I've made it at least 10 times. This time I used fresh blueberries. I used the rind of 1 medium-sized lemon and it gives plenty of lemony taste--I have no idea whether it was more or less than 2 t. I skipped the sugar topping. My batter made 21 regular sized muffins. The more the better!

  • crusnock Posted: 10/22/10
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    Disappointing. Didn't care for the taste or the texture.

  • mnmama Posted: 02/22/10
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    These muffins were a hit with the kids, but I did make some changes to the recipe. I left out the grated lemon rind, and they were fine. It's not an ingredient I typically have on hand and not something I'm going to mess with in the morning for a quick breakfast. I added 2 tsp of vanilla instead. I also sprinkled the tops with cinnamon sugar. They could have been a little sweeter, but everytime I make them they are gone within 2 days!

  • mjmayinsf Posted: 05/12/10
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    Best blueberry muffins I've ever made! Despite the oats and whole wheat, these had a wonderfully light, moist crumb. Perfect amount of sweetness. Don't skip the lemon zest - it is the perfect foil for the blueberries and a classic flavor pairing in any context. Only changes I made were using 1% buttermilk and making 24 mini-muffins (113 c ea.) v. 16 larger muffins. Baked for 12 min. in convection over. I will be making these over and over and over...

  • Katie79 Posted: 08/10/10
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    These tasted great. I will make them again, but the instructions were very ambiguous. Should you thaw the blueberries? From my experience, no. Should you use fresh or dried lemon rind? I used dried and they turned out fine. They are more of the texture of bran muffins, so if you prefer smooth bread, they aren't for you...they are nuts and bolts as my husband puts it.

  • katietravels Posted: 06/05/10
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    This is the perfect muffin recipe. I have made it twice now. The muffins are moist, fluffy and flavorful (I think the buttermilk does a lot for them). The only changes I made are to add the quick oats whole (without food processing them) and adding chopped walnuts. I added the walnuts the second time and they were even better! This is going in my archive of great recipes.

  • herbivorefatty Posted: 07/02/10
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    This recipe was easily veganized by adding about a tablespoon of lemon juice to 1 and 1/2 cups of almond milk and letting it sit for a few minutes (substitute for buttermilk), and using Ener-G egg replacer for the eggs. Didn't process the oats first and subbed spelt flour for the all-purpose with no problems. As someone who doesn't eat much sugar, these were actually a little TOO sweet for my taste, but that's easily adjustable next time. Used small, fresh blackberries instead of blue, and added chopped walnuts and about a teaspoon of vanilla. These will make a wonderful grab & go breakfast. Wholesome and delicious!

  • StaceyT Posted: 08/08/10
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    These are great! I made the "mistake" of adding about another cup of blueberries cause I love 'em, but that made the muffins so moist they didn't come out in one piece. Despite that, they may have not been too pretty, but they tasted great :)

  • llczajka101 Posted: 05/10/11
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    Great quick breakfast. Not too sweet and the family loved it. Didn't make any changes and it turned out great.

  • deannadares Posted: 08/26/11
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    I had to register on this site so I could review these muffins! They are transcendent! They remind me of fall trips up to Door County, WI and all of the delicious bakery goods we would enjoy there. The taste is old fashioned (fruit/cinnamon) and the texture is tender but also open holed, hearty and satisfying. I used mixed frozen berries and just tossed them to coat into the oat/flour mixture. Batter got a bit purple but I saved a step :) Also used homemade unsweetened applesauce in place of the oil. I only had a 12-cup muffin tin so they overflowed the top a bit; I'm not a fan of super-sizing everything but I think they make excellent muffin tops or oversized muffins because of the texture and taste. They are like every great muffin you've ever stood in line for at a bakery.

  • EllenDeller Posted: 08/17/11
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    Not a big fluffy cake-type muffin, but very good for family use and chewy in a pleasant way. I cut calories by using 50% oil and 50% applesauce, reducing the sugar to 1/2 cup only, and using egg substitute. I sprinkled turbanado sugar on top for a crunchy glaze. I skipped the extra flour because I used fresh berries, but next time I might actually add it in anyway. They seemed as if they could use just a bit more flour. .

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