Save on Pinterest

Oat and Blueberry Muffins

Looking for a tasty option to cereal or toast for breakfast? Try these tender muffins. "They're so full of blueberry and oat flavor that no one ever believes they are low in fat," reports Mildred Mummau from Mt. Joy, Pennsylvania.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen


  • 1-1/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 egg whites
  • 1/2 cup water
  • 1/3 cup canola oil
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon


  • In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
  • Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
  • Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts
1 each: 177 calories, 7g fat (0 saturated fat), 0 cholesterol, 131mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • lurky27
    Nov 23, 2014

    Whole wheat flour works great! These are delicious!

  • kbabe819
    Sep 8, 2014

    They were good but not outstanding. Very dense and kind of dry. More of traditional shortcake texture then a muffin texture. But for a less fat/less sugar recipe it's not bad.

  • gingaulm
    Jul 26, 2014

    great tasting enjoyed by all

  • love2cooktoo
    Nov 15, 2013

    If you are looking for a good lower-sugar muffin this is it. I made first like the recipe except i used whole eggs and they were good. Next time, I omitted the water & blueberries, used one whole egg, and added 2 mashed bananas and 1/2 t vanilla. This is now my go-to banana oatmeal muffin recipe! I do use White Lily flour, which always bakes up more soft and moist than other flours.

  • calnorth
    Jan 30, 2013

    No comment left

  • mmbreen
    Oct 30, 2012

    No comment left

  • NessyPants
    Jun 18, 2012

    This is a very heavy muffin. They are tasty but not a light snack. I used milk instead of water and they tasted good. I got about 16 muffins out of the recipe.

  • angelasandoval
    Jul 31, 2011

    Love blueberry muffins; love oat muffins...didn't love the two together. But this oat muffin had a great taste and texture and I will use it again...maybe (instead of blueberries) with peaches as suggested by another user, maybe with apples and raisins/Craisins.

  • kafaughn
    Apr 5, 2011

    No comment left

  • amandakaye747
    Mar 13, 2011

    No comment left