Servings: 12 serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
PrintIf you like old fashioned porridge you’ll love these muffins.
Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. And they’re refined sugar-free — sweetened only with molasses and maple syrup.
While I enjoy them at breakfast, or mid-morning, my son has been eating them as an afternoon snack. They’re a good stand in for dessert too if you’re in the mood for something that isn’t too sweet.
Molasses and maple syrup are a great pairing in recipes. Using half molasses means that you’ll need to use less maple syrup, saving some money, and the maple-molasses blend tastes more like a dark, late season maple syrup, the grade that’s much more flavourful.
The recipe is inspired by a recipe in the terrific cookbook, Real Sweet by Shauna Server.
Maple Molasses Blueberry Oatmeal Muffins Recipe
Makes 1 dozen muffins
Ingredients:
- ¾ cup milk
- ½ cup plain yogurt
- ¼ cup pure maple syrup
- ¼ cup Crosby’s Fancy Molasses
- 5 Tbsp. grape seed oil (or canola)
- 1 large egg, room temp
- 1 tsp. vanilla
- 1 ½ cups rolled oats (not instant)
- 1 cup + 2 Tbsp. whole wheat flour
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- 1/4 tsp. salt
- ½ tsp. powdered ginger
- ¾ cups blueberries (frozen or fresh)
Instructions:
- Preheat the oven to 425 F and prepare muffin pan (grease muffin cups or line with papers).
- In a medium bowl whisk together the wet ingredients.
- In a large bowl whisk the dry ingredients. Add the blueberries and stir to coat.
- Make a well in the dry ingredients and pour over the wet mixture. Stir gently until almost combined.
- Spoon into prepared pan and sprinkle over a few rolled oats.
- Place in oven and immediately reduce the oven temperature to 400 F.
- Bake for 15-20 min
Nutritional info: Per muffin:
Calories: 196.6, Fat: 7.4 g, Saturated Fat: .9 g, Cholesterol: 16.3 mg, Sodium: 180 mg, Carbs: 28.2, Sugar: 9.3 g, Protein: 4.6 g, Fibre 2.6 g, Potassium: 229.7 mg, Calcium: 65.2 mg
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The PRINT button is not working properly……instead of a neat little package, it is spread all over the place. Could you please consider fixing the button.
Hi Carlyn, My apologies — we’re in search of a new print button because many readers are having trouble with the current version. Hang tight, it will be fixed soon.
Will definitely try try these. I absolutely love your sister’s blueberry muffin recipe that was in a recent KV Style mag.
Marie Hansen
Thanks Marie. You can never have too many blueberry muffin recipes!
Do you think it would work to substitute applesauce for oil?I often do that in recipes (or use zucchini too) with no particular repercussions, but I have not made these muffins before.
Hi Edith, I haven’t tried this recipe with apple sauce either. But I suspect that it would work just fine. Let me know if you try them.
These are my favorite muffins to bake. Thanks for the great recipe!
These muffins are very easy to make…love the maple syrup & molasses for sweetening…also very delicious!
I wanted to post photo but this wouldn’t let me.
Hi Irene,
I wish I could have seen a photo. You could always email me: bridget.oland@crosbys.com
After trying over 10 different blueberry oatmeal muffin recipes during the past year, this one exceeds all of the others by a long shot.!! They are super delicious and super moist too. The only change I made in the recipe was to substitute peach yogurt for the plain.
This recipe is not only a keeper for me but I will happily share it with all my baking buddies.
Wow Pauline, thanks for letting me know. And I love the tip about using flavoured yogurt.