Fab Feb: Blueberry Oatmeal Mini Muffins


As part of our effort to make the entire month of February as fabulous as possible, I wanted to share an incredibly fast, easy and surprisingly healthy recipe for some fabulous Blueberry Oatmeal Mini Muffins. (Let’s see how many times I can say “fabulous” in this post!)

I adapted these absolutely delicious mini muffins from this fabulous recipe for Blueberry Muffins from The Lean Green Bean to make them bite-sized and even more guilt-free. They also make a fabulous toddler snack or breakfast addition.

I’ve found these mini muffins to be at their most fabulous when served warm, so enjoy fresh out of the oven or warm in the microwave for about 10 seconds before digging in. Might be worth keeping a few dozen on-hand, they go fast!

Hope you find them as fabulous as I do.

Blueberry Mini Muffins Photo USE THIS ONE

Blueberry Oatmeal Mini Muffins

2 tablespoons butter, melted
1 egg
2/3 cup plain yogurt (I used plain nonfat Greek yogurt)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup to 1/3 cup sugar (depending on your preference or how sweet your blueberries are)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2/3 cup fresh blueberries

Preheat oven to 350°F. In a medium bowl, stir melted butter with egg, yogurt and vanilla until well combined. Add flour, oats, sugar, baking powder, baking soda and cinnamon and stir until just combined (don’t over mix). Gently mix in berries. Scoop muffin batter into two greased or lined mini muffin tins. When filling the tins to the top you should get about 15 mini muffins. Bake for 18 minutes or until a toothpick inserted into the center comes out clean.

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