Oatmeal Blueberry Muffins Recipes

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Blueberry Oatmeal Muffins image

I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.

Recipe From food.com

Provided by Mysterygirl

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11



Blueberry-Oatmeal Muffins image

A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h45m

Yield Makes 12

Number Of Ingredients 11



Blueberry Oatmeal Muffins image

These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious-they're wonderful. -Donna Brockett, Kingfisher, Oklahoma

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12



Oat and Blueberry Muffins image

Quick and easy for on-the-go breakfasts. Low-fat, protein, whole grains, and fiber packed in a muffin!

Recipe From allrecipes.com

Provided by Melissa Shafer

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 25m

Yield 12

Number Of Ingredients 10



Blueberry Oat Muffins image

This muffin recipe is easy and good. As well as blueberries, it includes orange juice and oats. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh.

Recipe From allrecipes.com

Provided by Ricki Ethington

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 12



Oatmeal-Blueberry Muffins image

A muffin with a burst of fruit flavor from cranberries and blueberries for a good breakfast treat or brunch.

Recipe From allrecipes.com

Provided by Cheerios

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Recipe From allrecipes.com

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9



Oatmeal Blueberry Muffins image

Another great recipe from my mother's much used recipe files. To sour milk place 1 T. lemon juice or vinegar in a 1 cup measure and fill with milk. Let stand for 1/2 hour and stir.

Recipe From food.com

Provided by Jan in Lanark

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10



Oatmeal-Blueberry Muffins image

Make and share this Oatmeal-Blueberry Muffins recipe from Food.com.

Recipe From food.com

Provided by plannermom

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 11

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2018-06-04  · Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Whisk the flour, baking powder, baking soda, cinnamon, …

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  • Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
  • Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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