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Oatmeal-Blueberry Muffins


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  • 1 cup plus 2 tablespoons all-purpose flour
  • 6 ounces uncooked quick or old-fashioned oats
  • 1/3 cup plus 1 tablespoon granulated sugar, divided
  • 1 tablespoon double-acting baking powder
  • 1 cup skim milk
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup blueberries
  • 1 teaspoon ground cinnamon


Servings 12
Adapted from


Step 1

1. Preheat oven to 425°F.
2. Line twelve 2 1/2-inch-diameter muffin pan cups with paper baking cups; set aside.
3. In medium mixing bowl combine flour, oats, 1/3 cup sugar and baking powder.
4. In small bowl, using a fork, combine milk, egg, and oil; add to flour mixture and beat until all ingredients are blended.
5. Fold in blueberries.
6. Pour an equal amount of batter into each baking cup (each will be about 2/3 full).
7. Combine remaining tablespoon of sugar with the cinnamon and sprinkle evenly over muffins; bake for 20 to 25 minutes (until lightly browned and a toothpick, inserted in center, comes out dry).

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