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Blueberry-Oatmeal Muffins

Recipe photo courtesy of Mike Krautter

A cup of quick-cooking oats makes these moist muffins even more substantial. A touch of spicy cinnamon in the batter pairs nicely with the sweet, juicy blueberries.

Total Time Prep Yield



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How would you rate this recipe?
  • margieroac2169264
    5 MAR, 2018
    I replaced sugar with Splenda as my husband is diabetic and also replaced the butter with oil. Turned out great. Could you please provide the nutrional values?
  • birramoretti85
    28 JAN, 2018
    Despite my thought to use a finer grind of salt I stuck with coarse salt as the recipe suggested. I was left with undissolved chunks of salt in every muffin which ruins the whole thing. I just used standard coarse salt with no additives. I'm sure this recipe would be fine with 1/2 teaspoon of table salt. What a waste of time and ingredients
    • MS10076430
      27 FEB, 2018
      The coarse salt they use is Diamond Crystal kosher salt, recipes work great with it. Morton kosher salt has bigger grains and is not appropriate.
  • esbedell1980
    1 JUL, 2017
    Delicious! I coated the blueberries in flour before adding to the batter. I am baking at altitude. I baked in convection oven at 325 for 20 minutes and then 350 for 8 more minutes.
  • dustyiam
    20 JAN, 2016
    These were awesome, each oven is different, I baked mine for 30 minutes. Did not change anything else. You will enjoy. :)

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