Review: Blueberry Oatmeal Muffins Jan 2006

[DitzyCook]

Hi!

I made the Blueberry Oatmeal Muffins from January 2006 and they turned out "ok". I won't be making them again. The dough was a bit soupy so I'm not sure if I did something wrong (I followed recipe exactly). The muffins are very dense. Definitely get good fiber out of them and you can taste it (you might like them if you like bran muffins, which I don't). :(

[oduamy]

I'm glad Im not the only one who was not impressed with this recipe. I used frozen blueberries as recommended (mine were small - that's how they come at my supermarket) and there was nothing but blueberries in the batter! it was also not sweet enough for my taste. I like the concept of grinding oatmeal as part of the starch, but it just didnt work for me. We'll eat the leftovers, but won't be repeating this recipe.... :(

[Hoodone]

Thanks for the review. You might try the Overnight Oatmeal Muffins (CL Aug 02). They call for dried blueberries, which I've not actually tried as my 3-year-old likes plain muffins, but you could probably put in frozen blueberries instead. I also really like the Blueberry Power Muffins (July 03).

[Valerie226]

Thanks for the heads up on this one. I was debating between the new recipe and the blueberry power muffins & this decided it. thanks.

[Becky13347]

Bummer on that recipe. I was planning on making them this week. I have only one bag of blueberries left from the summer. I want to make sure I use them on a good recipe! :)

Thanks!

[Terrytx]

drat-I have them on my menu this week also-did anyone like them? I hate to try them if they flunk on the board.

[marshcl]

i haven't tried this specific recipe but i've often felt this way about muffin recipes that use oatmeal... i think i'll leave the oatmeal to cookies in the future.

[KAnn]

I posted this last year..I love it and have been making them for years....

Blueberry Oatmeal Muffins

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I didn't see an active muffin thread so I hope it's okay to post this recipe. I have a batch in the oven now...it's a Healthmark recipe from their 1989 cookbook. I have made a few changes...

1 C lowfat buttermilk
1 C rolled oats
1 C whole wheat flour
1/3 C brown sugar
1 t cinnamon
1/2 t nutmeg
1 t baking powder
1/2 t baking soda
2 egg whites
1/4 C canola oil
1 C fresh or frozen blueberries

In a small bowl, combine oats amd buttermilk; let stand 5 to 10 minutes.

In a medium bowl, combine flour, sugar, spices, soda and baking powder. Mix in egg whites, oil and oatmeal mixture. Stir gently until just combined. Fold in blueberries.

Spoon into greased muffin cups and or muffin papers and bake at preheated 400 degree oven for 20-25 minutes.

I use less brown sugar, more cinnamon and 1 whole egg. These are easy and moist and I just have really enjoyed then for bout 15 years now. Makes 12 muffins.

Katie

[Linda in MO]

Here's another good Blueberry Oatmeal Muffin recipe, in case anyone's interested...

* Exported from MasterCook *

Blueberry Oatmeal Muffins

Recipe By :Light and Easy Baking by Beatrice Ojakangas
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast Muffins


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh or 1/2 cup dried blueberries
1 1/2 cups all-purpose flour
1/2 cup quick oats
1 T. baking powder
1/2 t. salt
1 large egg
1/3 cup sugar
3 T. unsalted butter -- melted
1 cup lemon or vanilla nonfat yogurt

Preheat oven to 400 deg. Grease muffin cups with Pam.

In a small bowl, dust berries with 1 T. of the flour. In a large bowl, combine the remaining flour, rolled oats, baking powder, and salt until well mixed.

In another small bowl, whisk egg, sugar, butter and yogurt together until well mixed.

Stir the liquid ingredients into the dry ingredients just until blended, about 20 strokes. Gently fold in blueberries.

Spoon batter evenly into muffin cups. Bake for 15-20 mintues, or until muffins are lightly browned and toothpick comes out clean.

Cool 1 min., then remove muffins from the muffin tins and cool on wire rack or serve warm.

12 muffins

Per muffin: 160 cal., 21% cal. from fat, 3.69 g. fat, 1/08 g. dietary fiber

NOTES : This is just a nice basic blueberry muffin that's fruity and yummy but not too sweet. I really wanted to use lemon yogurt and lemon zest in these but when I went to get it out of the fridge, the carton was half-eaten by one of the kids. The only other yogurt I had was strawberry and it worked fine even though I would have preferred the lemon. Also, I used 1 1/2 cups frozen bluerries instead of fresh. If I used strawberry again, I would probably add a bit of cinnamon or sprinkle them with cinnamon sugar before baking.

[VictoriaL]

Thanks Linda for posting that recipe-- I have some plain yogurt to use up (will add some vanilla) . Or should I use Katie's recipe to finish up that buttermilk in the fridge? decisions, decisions...

Like Terry, I had planned to make these this week. Thanks so much for the reviews-- I hate wasting my time on so-so recipes.

[Goin' Coastal]

I posted this last year..I love it and have been making them for years....

Blueberry Oatmeal Muffins

--------------------------------------------------------------------------------

I didn't see an active muffin thread so I hope it's okay to post this recipe. I have a batch in the oven now...it's a Healthmark recipe from their 1989 cookbook. I have made a few changes...

1 C lowfat buttermilk
1 C rolled oats
1 C whole wheat flour
1/3 C brown sugar
1 t cinnamon
1/2 t nutmeg
1 t baking powder
1/2 t baking soda
2 egg whites
1/4 C canola oil
1 C fresh or frozen blueberries

In a small bowl, combine oats amd buttermilk; let stand 5 to 10 minutes.

In a medium bowl, combine flour, sugar, spices, soda and baking powder. Mix in egg whites, oil and oatmeal mixture. Stir gently until just combined. Fold in blueberries.

Spoon into greased muffin cups and or muffin papers and bake at preheated 400 degree oven for 20-25 minutes.

I use less brown sugar, more cinnamon and 1 whole egg. These are easy and moist and I just have really enjoyed then for bout 15 years now. Makes 12 muffins.

Katie

I made these this morning with a small change and thought they were very good. I have been looking for ways to use my Bob's Red Mill 5 grain cereal, so I subbed the 5 grain for the oatmeal and it worked just fine. I added 1/2 cup chopped walnuts to it also. I like to have some healthy things to grab on my way out the door in the morning and these will fit the bill with about 175 calories apiece; and 2 2/3 g of fiber and 3 1/2 g of protein.

I will make these again with a couple more changes - I will add a little salt as they are a little "flat" tasting, I'll up the cinnamon, and add probably another 1/2 cup blueberries. There is room to fill the muffin pan fuller.

Thanks Katie for posting!

[barbara-cook]

I read this thread last week and wanted to let you know I appreciate the feedback on the Blueberry muffins. I had wanted to try them and might use one of the reader recipes below instead.

I did want to let everyone know that I made the Whole Wheat, Oatmeal and Raisin Muffins (same CL issue Jan/Feb 2006 pg 198) and they were great. Dense and filling. I'm always trying to find a snack recipe that my husband can take to work - the muchies always seem to hit him about 10. He said the muffin kept him full until almost 1 PM - way past his lunch time! So they served that purpose.

Also - wanted to let everyone know that the Orange Coconut Bread in the CL 12/05 issue (pg 182) is WAY EXCELLENT! I've made it twice now and it's a new favorite here.

[Julzer]

I made them 2 weeks ago and loved them! I made them in my mini muffin pan and they were great for my toddler son for breakfast. They came out really moist and they were dense but not as dense as bran muffins IMO. I used frozen blueberries that I first defrosted (b/c they were a solid clump..from previously leaving them out and forgetting..whoops) and I lightly coated them in flour. My batter was fine, not much blue swirled throughout. I am sorry so many did not like this recipe. I thought it would get great reviews. It's a keeper for us.

[Kaleidog]

We actually enjoyed these CL Blueberry muffins too --in fact I just took a batch out of the oven. As a bonus, I used the buttermilk and frozen blueberries to make Whole Wheat Blueberry pancakes - a five star reader rated recipe from CL. These are also getting raves on Sunday mornings...

[pilgrim719]

I'm glad to see some positive reviews popping up for these muffins! I bought some frozen blueberries to start seeing if I might like them now, and these muffins were one of the things I had planned to try. I'll have to search for that pancake recipe now, too, as I love pancakes!

Kari

[Kaleidog]

Kari,
I realized that the pancakes are not with blueberries -- I just made them that way! Here is the recipe...my bf loves these and he is not what you would call a big whole wheat fan.

Whole Wheat Buttermilk Pancakes
Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes. For the best flavor, heat the maple syrup in the microwave at HIGH for 30 seconds.

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup
3 tablespoons butter

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)

NUTRITION PER SERVING
CALORIES 351(26% from fat); FAT 10g (sat 4.6g,mono 2.8g,poly 1.9g); PROTEIN 7.6g; CHOLESTEROL 55mg; CALCIUM 176mg; SODIUM 570mg; FIBER 2.3g; IRON 2.1mg; CARBOHYDRATE 59.7g

Cooking Light, APRIL 2002

[pilgrim719]

Thanks for the recipe! I was going to search for it tonight, but now I don't have to. :) That's okay that it doesn't have blueberries in it because it looks like a good pancake recipe, and one I haven't tried, so I'm happy you brought it to my attention!

Kari

['lil cooker]

I'll put a positive review in for these muffins. We thought they were yummy. Batter was a bit runny, but muffins turned out really moist - I tend to favor muffins that border on being a bit gooey. I used fresh berries... will make again!

[emilywish]

i was also not impressed with these. they were good, but not special. i also followed the suggestion of coating the frozen berries in flour, but the batter turned purplish grey anyway. they were also somewhat too moist, i think.
but like i said, the flavor was good anyway, even if the muffins were a little unsightly, and i did like the oatmeal in them.

[Curleytop]

Got this recipe from a flyer @Ralph's. Have not tried it yet. Need to get some WW pastry flour from Whole Foods!

* Exported from MasterCook *

BLUEBERRY OATMEAL MUFFINS

Recipe By :RALPH'S OPTIMUM WELLNESS SUPERFOODS
Serving Size : 1 Preparation Time :0:00
Categories : Berries Fruit
Muffins- Biscuits-Scones

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Old-fashioned rolled oats
2 Cups Buttermilk
1 2/3 Cups Whole Wheat Pastry Flour
3/4 Cup Brown Sugar
2 Tablespoons Oil
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 Large Eggs -- Lightly beaten
1 Teaspoon Orange Zest -- Grated
1 1/4 Cups Blueberries -- Fresh or Frozen
1/2 Cup Walnuts -- Chopped,optional

Combine oats and buttermilk in mixing bowl. Cover, let stand 30 minutes.

Preheat oven to 350°(325°Convection). Spray muffin pan with nonstick coating or use muffin paper cups.

Combine buttermilk mixture, flour, sugar and oil, baking powder, baking soda, salt, eggs and orange zest in 2nd mixing bowl. Beat with an electric mixer at medium speed until smooth. Fold in blueberries and walnuts. Spoon batter into cups, filling them 3/4 full.

Bake 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately, place on wire rack to cool

Source:
"JAN/FEB 2006"
Yield:
"18 2 1/2" MUFFIINS"
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[Terrytx]

I went ahead and made these anyway and we like them alot, but I will try the others also.