Blueberry Raspberry Oatmeal Muffins

Aviva Goldfarb


We love the convenience and flavor of breakfast muffins, but so often they have too much sugar and butter for what I typically consider a healthy breakfast. These Blueberry Raspberry Oatmeal Muffins have less than half the fat and a whole lot more fiber than traditional muffins, and my whole family thinks they taste terrific, especially warm out of the oven.  In fact, they’re almost like eating your morning oatmeal in the shape of a muffin!

Recipe: Blueberry Raspberry Oatmeal Muffins

  • Prep Time: 10 min(s)
  • Cook Time: 20 min(s)
  • Total Time: 30 min(s)
  • Servings: 12

A healthy breakfast recipe.

Ingredients

    • 1 cup + 1 1/2 Tbsp. old fashioned or quick-cooking oats, divided
    • 1/2 cup + 1 1/2 Tbsp. packed brown sugar, divided
    • 1 cup fresh or frozen blueberries
    • 1 1/2 cups + 1 Tbsp. all-purpose flour, divided
    • 1 Tbsp. baking powder
    • 1/4 - 1/2 tsp. cinnamon, to taste
    • 4 Tbsp. melted butter
    • 1 cup nonfat raspberry yogurt (if you have a 6 oz. container, you can use plain or vanilla yogurt or nonfat milk to bring it up to 1 cup)
    • 1 egg
    • 1 tsp. vanilla extract

Instructions

    • Preheat the oven to 400 degrees. Spray a muffin tin with nonstick cooking spray or line it with paper baking cups.
    • For the topping, combine 1 1/2 Tbsp. oats and 1 1/2 Tbsp. brown sugar in a small bowl. Set it aside.
    • In a small bowl, gently toss the blueberries with 1 Tbsp. flour. Set them aside.
    • In a large bowl, combine the remaining flour, oats, sugar, baking powder and cinnamon. In a medium bowl, combine the butter, yogurt, egg and vanilla, and gently stir it into the flour mixture until dry ingredients are moistened, but the batter is still lumpy. Gently fold in the blueberries.
    • Fill the muffin cups almost full. Sprinkle the reserved topping over the muffins.
    • Bake the muffins for 18-20 minutes until they are golden brown. Serve them warm, or, if they are cool, slice them in half and toast them. Can be tightly wrapped and frozen for up to 3 months.
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  • http://www.todayiatearainbow.com Kia Robertson

    Mmmm these muffins look amazing!!! Going to make these with my daughter this weekend!!! Thanks for the great recipe!!!

  • Yvie

    These are quite yummy and very simple to make! I had all the ingredients this morning by substituting plain greek yogurt for the berry. My kids give All Thumbs Up!!!! Thank you for the wonderful recipes and for always including tips to teach us to “cook with what we have!”

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  • Sara

    These were great fresh, but even better out of the freezer.

  • Al

    These muffins are a hit with my entire family. I find myself making them once a week, cause they go fast! I have also made them with banana and pecan nuts instead of blueberries. And they are just as yummy! So simple to make and always have the ingredients in hand. Thank you!