Blueberry-Oat Muffins

These wholesome blueberry-oat muffins are perfect for anyone who wants a delicious breakfast treat that won’t spike their blood sugar. Families with diabetes will love having a sweet option that actually fits their meal plan!

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Additional Time: 20 minutes, Total Time: 35 minutes, Serves: 12 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Low-Sodium, Soy-Free, Vegetarian, Low-Calorie.

Nutrition Facts (per serving): 143 Calories, 4g Fat, 25g Carbs, 3g Protein.

Ingredients You’ll Need

Nonstick cooking spray: Just a quick spritz to keep your muffins from sticking to the pan. Any brand works great!

Brown sugar: You’ll need 2 tablespoons packed brown sugar. This adds that lovely caramel sweetness we all crave.

Ground allspice: Just ¼ teaspoon gives these muffins a warm, cozy flavor that makes your kitchen smell amazing.

All-purpose flour: 1½ cups is your base. Regular flour works perfectly here – no need for anything fancy.

Quick-cooking rolled oats: ½ cup adds wonderful texture and makes these muffins extra hearty and filling.

Baking powder: 1 tablespoon helps your muffins rise up nice and fluffy. Make sure it’s fresh for best results!

Salt: ½ teaspoon brings out all the other flavors. Don’t skip this little bit!

Fat-free milk: ¾ cup keeps these muffins moist without adding extra fat. Regular milk works too if that’s what you have.

Egg product or egg: ¼ cup egg product or 1 regular egg binds everything together beautifully.

Honey: ¼ cup adds natural sweetness and keeps the muffins tender. Pure honey works best here.

How to Make Blueberry-Oat Muffins

Step 1: Preheat your oven to 400 degrees F. Spray twelve 2½-inch muffin cups with cooking spray and set aside. Mix brown sugar and allspice in a small bowl and set aside. In a medium bowl, combine flour, oats, baking powder and salt. Make a well in the center and set aside.

Step 2: In another small bowl, whisk together milk, egg, honey and oil until well combined. Add this wet mixture all at once to your flour mixture. Stir just until moistened – the batter should look lumpy, and that’s perfect! Gently fold in the blueberries.

Step 3: Spoon batter into your prepared muffin cups, filling each about half full. Sprinkle the brown sugar and allspice mixture evenly over the batter in each cup.

Step 4: Bake for about 18 minutes or until golden brown on top. Cool in the muffin cups on a wire rack for 5 minutes. Remove from cups and serve warm for the best taste!

Easy and Quick Blueberry-Oat Muffins Version

Want to make these even faster? You can use a muffin mix as your base! Just add ½ cup oats and ¾ cup blueberries to any basic muffin mix. Skip the brown sugar topping if you’re in a real hurry. They’ll still taste amazing and be ready in half the time!

Serving Ideas

These muffins are perfect on their own for breakfast or as an afternoon snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with fresh fruit salad or a cup of coffee. Pack them in lunch boxes for a sweet treat that won’t cause an energy crash!

Storage

Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 3 months. To reheat, microwave for 15-20 seconds or warm in a 300°F oven for 5 minutes.

Substitutions

You can swap the brown sugar for Sweet’N Low Brown sugar substitute to cut calories even more. Regular milk works fine instead of fat-free. If you don’t have allspice, try cinnamon instead. Raspberries or chopped strawberries work great in place of blueberries!

Pro Tips

Don’t overmix: Lumpy batter makes tender muffins. Mix just until ingredients come together.
Room temperature ingredients: Let your milk and egg sit out for 30 minutes before mixing for better results.
Fill cups evenly: Use an ice cream scoop for perfectly sized muffins every time.
Test for doneness: A toothpick should come out with just a few moist crumbs.

FAQs

Can I use steel-cut oats instead of quick-cooking oats?

You bet! But steel-cut oats will give you a chewier texture. If you love that, go for it! Quick-cooking oats blend in more smoothly though.

Why are my muffins dense instead of fluffy?

This usually happens from overmixing the batter. Mix just until the dry ingredients disappear – lumps are your friend here! Also check that your baking powder is fresh.

Can I double this recipe?

Sure! This recipe doubles perfectly. You might need to bake in batches unless you have two muffin pans. The baking time stays the same.

Are these really diabetes-friendly?

Yes! They’re sweetened with just a small amount of brown sugar and honey, plus they have fiber from the oats. Always check with your doctor about what works for your specific needs though.

I hope you love these muffins as much as my family does! They’re such a great way to start the day with something sweet but healthy. Let me know how yours turn out – I love hearing about your baking adventures!