Blueberry Oat Muffins

12 muffins

Ever-popular blueberry muffins get a nutritious makeover with added oats and yogurt.


1 cup all-purpose flour 250 ml
3/4 cup quick-cooking rolled oats 175 ml
2 tsp baking powder 10 ml
1 tsp ground cinnamon 5 ml
1/2 tsp baking soda 2 ml
1/2 tsp salt 2 ml
1/4 cup packed brown sugar 60 ml
2/3 cup 1% milk 150 ml
1/2 cup 1% plain yogurt 125 ml
1/4 cup vegetable oil 60 ml
1 cup fresh or frozen blueberries, preferably wild 250 ml
  • Preheat oven to 400°F  (200°C)
  • 12-cup muffin pan, lightly greased or lined with paper cups


Step 1
In a large bowl, combine flour, oats, baking powder, cinnamon, baking soda and salt.

Step 2
In a medium bowl, whisk together brown sugar, egg, milk, yogurt and oil until well blended. Stir into flour mixture until just blended. Gently fold in blueberries.

Step 3
Divide batter evenly among prepared muffin cups. Bake in preheated oven for 20 to 25 minutes or until tops spring back when lightly touched. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.


It’s worth it to seek out wild blueberries for these muffins. The smaller size and intense blueberry flavor ensure that you get a burst of blueberry in every bite.
Don’t thaw frozen berries before adding them to the batter, as thawed berries are more likely to bleed their color into the batter. The baking time with frozen berries will be at the higher end of the range.

Nutrition & Notes

Nutrition Information
Valeur nutritive
For 1 muffin
% Daily Value
% valeur quotidienne
Calories / Calories 144
Fat / Lipides 6 g
Saturated / saturés 1 g
+ Trans / trans
Cholesterol / Cholestérol 17 mg
Sodium / Sodium 222 mg
Carbohydrates / Glucides 20 g
Fiber / Fibres 1 g
Sugars / Sucres
Protein Protéines 4 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Diabetes Food Choice Values:
America’s Exchanges
1 Starch
1 Fat
Canada’s Choices
1 Carbohydrate
1 Fat