"These are unexpectedly yummy. And very good for you too!" — CKLEWIS
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quick cooking oats
fresh blueberries or frozen blueberries, thawed
These are VERY good with a few modifications (the only reason I can't give them 5 stars!). For the sugar, I mixed half brown and half white sugar to equal the 3/4 cup. I also used 1/2 whole wheat flour and half all purpose white flour, added 1/4 chopped walnuts and a few extra fresh blueberries (probably a full cup). My 5 year old daughter LOVED them, as did I. We will be making these again very soon, they are great for breakfast!
3 4 11 Not bad, but not great. I changed the directions & it made them (look) less oaty (can hide them from the kids). It' sneaky, but it works! :D
I let the oats & the milk soak for about an hour - till soft. Once they're soft, they disappear in the muffin. Subbed brown sugar for white & 1/4c whole wheat flour for 1/4c white flour. To help with the denseness, I added a half teaspoon baking soda. They could still be a bit lighter, but I wouldn't call them dense with the half teaspoon. I'm not a big nutmeg fan so I changed spices to: 1/2t cinnamon, 1/8t nutmeg & 1/8t allspice. The sweet potato (yeah, I subbed for pumpkin) & spice taste was soooo subtle. I truly could barely even taste the sweet potato & the spices, not at all. Not wanting a spice muffin, I would still at least do the spices half as much more, or even double. The flavor was provided by the blueberries. I added at least a cup.
End comments (haha): A good for you muffin, but I think I'd rather have blueberry-oat muffins or pumpkin/sweet potato-oat muffins instead.
I followed this recipe to the letter using thawed frozen blueberries and canned pumpkin. I baked only 8 muffins based upon the volume of batter. I could have made a dozen, but I prefer larger muffins. These turned out very well and were quick to make. I think you will be pleased too.
Yesterday's jack-o-lantern is today's muffins. :-) DELICIOUS!! The best thing is, it doesn't use a full can of pumpkin, so I can make another batch right away. I also subbed 1/4 cup of brown sugar instead of all white and baked 25 minutes at 350 instead of 400. Also didn't bother to thaw the blueberries, but it worked fine. Moist, delectable and perfect post-Halloween breakfast or snack. Thanks!!!!
Great! I used 1/4 c whole wheat flour and 1/2 c all purpose and I used 2 tbsp butter and 2 tbsp unsweetened applesauce. The muffins came out very well and were enjoyed by adults and kids alike. Thanks for a great recipe!
I thought these were great, as did my husband who doesn't like pumpkin and my 2-year old daughter ate 2 right away! I am always trying to reduce sugar and fat so I cut the sugar to 1/3 cup. I did not use milk but used 1/2 cup apple juice instead to add sweetness and make up for the reduced sugar. Then I used 2 TBS melted butter and 2TBS applesauce in place of the 1/4 cup butter. I also added 1 tsp of vanilla. They are very dense and delicious and great with coffee. I made a second batch right away using chopped prunes instead of blueberries because I didnt have any more. VERY TASTY!
This is the new family favorite in our household! We call them "Blumkins!" I added flaxseed to them and put cream cheese frosting on top. Delish!
These were fantastic! I did what some of the reviewers suggested, half and half brown/white sugar, and I used regular oats because I did not have quick cook on hand. I think they turned out better for it actually. I added almost a cup of blueberries instead of 3/4, and these baked perfectly in 20 mins. Great for breakfast!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Pumpkin Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
See how to make simple, delicious blueberry muffins.
These muffins are moist and tasty, and freeze well.
These delicious muffins are a low-fat version of a pumpkin bread recipe.