Blueberry Raspberry Oatmeal Muffins
by Aviva Goldfarb on Jul 4, 2011
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We love the convenience and flavor of breakfast muffins, but so often they have too much sugar and butter for what I typically consider a healthy breakfast. These Blueberry Raspberry Oatmeal Muffins have less than half the fat and a whole lot more fiber than traditional muffins, and my whole family thinks they taste terrific, especially warm out of the oven. In fact, they're almost like eating your morning oatmeal in the shape of a muffin!
Blueberry Raspberry Oatmeal Muffins
Recipe by Aviva Goldfarb
- Servings
- 12 servings
- Prep time
- 10 minutes
- Total time
- 30 minutes
Ingredients
- 1 cup + 1 1/2 Tbsp. old fashioned or quick-cooking oats divided
- 1/2 cup + 1 1/2 Tbsp. packed brown sugar divided
- 1 cup fresh or frozen blueberries
- 1 1/2 cups + 1 Tbsp. all-purpose flour divided
- 1 Tbsp. baking powder
- 1/4 - 1/2 tsp. cinnamon to taste
- 4 Tbsp. melted butter
- 1 cup nonfat raspberry yogurt (if you have a 6 oz. container you can use plain or vanilla yogurt or nonfat milk to bring it up to 1 cup)
- 1 egg
- 1 teaspoon vanilla extract
