15 muffins (serving size: 1 muffin)

To prevent berries from bleeding, toss them in flour, and then gently fold them into batter.

How to Make It

Step 1

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

Step 2

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

Step 3

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Step 4

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.

Ratings & Reviews

mandapooh's Review

November 05, 2011
These were good. I made them with half white and half whole wheat flour, and 2 eggs instead of the egg substitute. Next time I'll skip the topping, the muffins don't need it!

CookingCrazy's Review

July 12, 2011
To tluvgolf I went to the site you suggested for a better blueberry muffin (cooksillustrated) but you have to become a member to get the recipes. Thanks, but there are too many free recipe sites out there to be bothered with cooks illustrated.

aholmquist's Review

March 11, 2011
Very good blueberry muffins and low in fat, relatively. I will reduce the sugar amount to 3/4 cup next time since a little sweet for me. But definitely will make again!

MomBon1958's Review

February 16, 2011

Princessa's Review

September 20, 2010
Easy and delicious! I did use 1/2c white flour and 1/2c whole wheat flour. Next time I'll add more blueberries, just personal preference. Healthy, low calorie snack that's yummy!

tluvgolf's Review

August 07, 2010
but this one is better- http://www.cooksillustrated.com/recipes/detail.asp?docid=19363- it takes a cup of blueberry with a teaspoon of sugar in a small pan over medium heat and cooks for about 6 minutes mashing the berries this cools and when the batter is in the muffin pans you swirl a teaspoon of this mixture into each muffin and wow does this ever make the blueberry muffin POP.

schronica's Review

March 03, 2010
These muffins were very moist and delicious. I took them on a girls getaway, the girls all loved them and they traveled very well.

brandiu7's Review

May 10, 2009
I made a few changes as my husband has een told to watch his sugars. I used ff plain yogurt instead of buttermilk and real eggs. I used 1/2 sugar and 1/2 splenda and 1/2 whole wheat flour and 1/2 white flour. I also had to use frozen blueberries as frest were jut too expensive. There are no leftovers. They were that good.

NutsinNormal's Review

January 26, 2009
These were some delicious muffins! The batter is a lot smoother than a traditional muffin, yielding a more cake-like final product. I had a overnight guest who said "I'm not normally a muffin guy, but these are great!". I will definitely make again...