These Blueberry Oatmeal Muffins are a healthier and lighter version of a basic, traditional Blueberry Muffin Recipe. Still moist and delicious.
I like to make a big batch and freeze some so I’ll have a quick and healthy breakfast on hand whenever I’m feeling too tired (or lazy) to cook. They are also great to give to my toddler for a tasty and healthy breakfast on the go.
I’ve seen a lot of variations of these blueberry muffins with nuts or icing added, but in order to keep it diet friendly, I stuck to the basics. Plus, I often enjoy a simple muffin without too many ingredients. Occasionally, I’ll add a tablespoon of flaxseed Powder for some added health benefits.
This is really a deliciously healthy and easy muffin recipe to add to your collection, and it’ll satisfy your blueberry muffin craving.
P.S. They go great with a bit of Brummel & Brown Yogurt Spread! Yum!
Blueberry Oatmeal Muffins Recipe
Equipment
- 1 Oven
Ingredients
- 1 ½ cups quick-cooking oats
- ⅔ cup all-purpose flour
- ½ cup whole-wheat flour
- ½ cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ teaspoon salt
- 1 cup fat free buttermilk
- ¼ cup canola oil
- 1 tsp vanilla
- 2 tsp lemon zest
- ½ cup liquid egg substitute - like EggBeaters
- 2 cups fresh blueberries
Instructions
- Preheat oven to 400°.
- Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
- Add in flours, baking soda, baking powder, salt, sugar, cinnamon and nutmeg; stir well.
- In a separate bowl, combine buttermilk, oil, vanilla, lemon zest and liquid egg substitute. Then add to flour mixture; stir just until moist.
- Gently fold blueberries into batter. Spoon batter into 16 muffin cups coated with cooking spray.
- Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
- Remove from pans immediately; place on a wire rack.
6 Comments
These are a great muffin to make and freeze so that you can whip a couple out and defrost on busy mornings. I did make a few changes based on other people’s comments – I used 2 real eggs instead of egg substitute, I added 1/4 cup of sugar free applesauce to combat the dryness others mentioned, I added 1/4 of sugar to sweeten them up, I only added 1/2 tsp of nutmeg since someone mentioned it could be overpowering, and lastly I added 1/4 cup of ground flaxseed meal. When I re-calculated the points based on my changes, these still weigh in at 4 per muffin. My kids think they are delicious and ask for them for dessert!
These were pretty good. This was my first time making a “healthy” or WW muffin. They were a little denser than I’m used to, but they were pretty tasty. I used more blueberries than were called for and thought they were sweet enough. Thanks for the recipe!
Hi I made these before but thought the nutmeg was too much, and needed to be a little sweeter… any suggestions that won’t impact the points?
Is there a good substitute for buttermilk? Thank you!
It makes me laugh how often you mention Brummel & Brown Yogurt Butter, because I sing it’s praised to friends all the time! People probably get tired of me talking about it :)
I know, right?! You’s swear I own that company or something! I’m OBSESSED with the stuff!