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Oat and Blueberry Muffins

Melissa Shafer

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

25 m servings 150 cals
Original recipe yields 12 servings (12 muffins)

Nutrition

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray or use paper liners.
  2. Mix flour, oats, baking powder, and cinnamon together in a bowl. Stir sugar, applesauce, yogurt, egg, and vanilla extract together in a separate bowl. Stir flour mixture into applesauce mixture until just combined. Fold blueberries into batter. Fill prepared muffin cups 2/3 full with batter.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.

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Reviews

Read all reviews 25
  1. 28 Ratings

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Most helpful positive review

These were really simple to make and very flavorful! I was looking for a more nutritious and filling muffin for everyone to grab a quick breakfast and these do just that. The only change I made...

Most helpful critical review

I didn't like them. They had a strange texture and not very much flavor.

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Least positive
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These were really simple to make and very flavorful! I was looking for a more nutritious and filling muffin for everyone to grab a quick breakfast and these do just that. The only change I made...

Good muffin, if a little gooey. Great basic recipe. I used whole wheat flour and added 1 tsp baking soda and 1/2 tsp salt, only 1/2 c sugar and closer to 2/3 c applesauce (probably why a little ...

I tried this recipe with a few modifications 1/2 cup of all purpose flour & 1/2 cup of whole wheat flour and 1 tsp of salt.

Fantastic recipe. My husband will only eat breakfast if you send it out the door with him - so I'm baking half a dozen giant muffins a week, and always on the lookout for new recipes. This tim...

I used half wheat flour and half almond meal. Turned out a little sweet. Almost like a single serve cobbler/muffin. A little too delicious ;) Next time I think I will use an unsweetened yogurt a...

made them and loved them! i even froze some and take one out daily to have for a snack. they're fabulous! one thing i may do different next time is add in some protein powder to up the protein i...

My daughter made these for a school project and they came out great! She made them even healthier by using whole wheat flour and only a 1/2 cup sugar.

These muffins were very good - but I found a little sweet. Will make again but will cut the sugar to 1/2 cup and use unsweetened yoghurt

Oh My Gosh! These are Amazing! Instead of sugar I used low glycemic agave syrup. Worked perfectly. I will triple batch it next time so I have some to freeze. I could eat the entire batch ri...