Blueberry Oatmeal Muffins


I wanted to make eat something sweet, desert, something baked, with that slight crunch when you bite it, so chocolate or ice cream was out… muffins, maybe. But i really needed to make breakfast. So in order to consolidate those two goals, it had to be at least somewhat on the healthy side, like cake was out. After some pondering and some back and forth I decided on blueberries and oatmeal. Oatmeal had to be in there due to its breakfast-y-ness and well, it’s also kinda good for you, or so I am told 😉


My first attempt was a fat-free (besides what was in the egg) version. Well let’s just say they, we don’t talk about those around here anymore… Happy to say that by attempt two I was cured of that idea and came up with these, a low sugar blueberry muffin.

I know many of you folks are looking for low fat versions, and fret not, I am going to figure it out a good one that works soon, I am not giving up that easy. Just be wary of anything at the store that’s labeled fat free or low fat. That claim to fame is usually pretty short lived when you look at the facts. Pretty much all store bought items that are low in fat automatically are high in something else (sugar to name the least offensive option).



  • 1 cup old fashioned rolled oats
  • 2 cups whole wheat pastry flour*
  • 1/2 cup butter, softened
  • 1/4 cup sugar or maple syrup or agave nectar
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 3/4 to 1 cup milk
  • 2 eggs
  • 1 cup fresh or frozen blueberries

*use less liquid if you are using all purpose flour



  1. Preheat oven to 350º F
  2. Prepare a standard muffin tin with cupcake liners, set aside.
  3. Mix the dry ingredients in a bowl, set aside.
  4. In a medium bowl, beat butter until soft, add sugar and stir until incorporated, then add the eggs, add the milk and vanilla extract.
  5. Add the wet ingredients you just mixed up to the dry ingredients and stir just until mixed, then add the blueberries and gently fold into the dough.
  6. Divide among the prepared muffin cups and bake until golden and a toothpick tester comes out clean, 20-24 minutes.
  7. Let cool in the muffin pan on a rack for 20 minutes before removing the muffins.

Makes 12


© 2012 SimpleHealthyHomemade

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