Blueberry Raspberry Oatmeal Muffins

Prep Time: 15 minutes    Cook Time: 20 minutes    Total Time: 35 minutes

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Instructions
Preheat the oven to 400 degrees. Grease a muffin pan or line it with paper baking cups (or use reusable silicone baking cups - check heat resistance i... please login or register to view the full instructions.

Served with


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7 thoughts on “Blueberry Raspberry Oatmeal Muffins

Samantha says:

the flavor was great on these, and I thought they were good when cool the next morning, but they were very dry. I also had trouble incorporating the blueberries into the batter, it was too dry to mix them up. Would more yogurt help them not be so dry?

Aviva says:

Thanks for that feedback, Samantha, I’m going to retest them to make them moister.

Samantha says:

let me know when you have a revised recipe – happy to test them for you!

Christine says:

We’ve made these a couple times and like them. I usually use whatever size yogurt I have on hand and make up the rest with almond milk. We have a dairy allergy here so that also brings the per serving amount of milk to an amount he can handle. We like to consistency better when we use about equal portions milk and yogurt.

Jessica says:

These were a bit spongy in my opinion… our baby enjoyed playing/sucking/eating them and we did finish them, but even as a dietitian, they tasted to ‘healthy’ for me.

Anne says:

We really loved these. I used white whole wheat flour because that’s what we had in the canister, so the muffins were a bit heavier and coarser, but they are delicious and hearty. The batter was so dry, though, that it barely incorporated the wet ingredients as given. Any suggestions about what to add to the batter to moisten it for this type of flour? More yogurt? More butter? Milk? Thanks

Amy says:

I’ve made these twice and they’re super delicious right from the oven. However, they don’t taste that good once they cool so I’d definitely toast them before eating if they don’t get eaten right away.

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7 thoughts on “Blueberry Raspberry Oatmeal Muffins

Samantha says:

the flavor was great on these, and I thought they were good when cool the next morning, but they were very dry. I also had trouble incorporating the blueberries into the batter, it was too dry to mix them up. Would more yogurt help them not be so dry?

Aviva says:

Thanks for that feedback, Samantha, I’m going to retest them to make them moister.

Samantha says:

let me know when you have a revised recipe – happy to test them for you!

Christine says:

We’ve made these a couple times and like them. I usually use whatever size yogurt I have on hand and make up the rest with almond milk. We have a dairy allergy here so that also brings the per serving amount of milk to an amount he can handle. We like to consistency better when we use about equal portions milk and yogurt.

Jessica says:

These were a bit spongy in my opinion… our baby enjoyed playing/sucking/eating them and we did finish them, but even as a dietitian, they tasted to ‘healthy’ for me.

Anne says:

We really loved these. I used white whole wheat flour because that’s what we had in the canister, so the muffins were a bit heavier and coarser, but they are delicious and hearty. The batter was so dry, though, that it barely incorporated the wet ingredients as given. Any suggestions about what to add to the batter to moisten it for this type of flour? More yogurt? More butter? Milk? Thanks

Amy says:

I’ve made these twice and they’re super delicious right from the oven. However, they don’t taste that good once they cool so I’d definitely toast them before eating if they don’t get eaten right away.

Leave a Reply

Your email address will not be published. Required fields are marked *