All recipes, Baking, Muffins

Mini blueberry oatmeal muffins

November 2, 2015

Mini muffins are a great grab and go snack.. and when I can get them to 1 smart point each its a happy day! 🙂 These blueberry oatmeal muffins are bursting with berries and simply delicious..

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5.0 from 3 reviews
Mini blueberry oatmeal muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 28
 
1pp and 1sp each
Ingredients
  • ⅔ cup white flour
  • ¼ cup white sugar
  • 1 Tbsp brown sugar
  • 1.5 tsp baking powder
  • ½ cup oats
  • ½ cup almond milk (I use unsweetened original)
  • 2 Tbsp apple sauce
  • 1 egg
  • 1 tsp vanilla
  • 1 cup fresh blueberries (try not to use really big blueberries or your muffins might be too mushy)
Instructions
  1. Preheat oven to 350F, spray your mini muffin pan and set aside.
  2. Mix your dry ingredients together then add your wet.
  3. Very gently fold in your blueberries, try to use smaller ones if you can.
  4. Fill your muffin tins almost to the top and careful not to have too many blueberries in each muffin. Bake for 14-16 minutes. Yields 28 mini muffins at 1 point plus or 1 smart points each. Store in an air tight container, with using apple sauce I always find it best to store baked goods in the fridge.
  5. Nutritional info, not incl berries.. (adapted from my fitness pal) Per muffin Calories 33... Fat 0.3g... Saturated fat 0.1g... Carbohydrates 7g... Fiber 0.7g... Sugars 4.1g... Protein 0.7g

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24 Comments

  • Avatar
    Reply Laurie January 31, 2016 at 5:26 pm

    I made them, and they are great. How to enter on the WW app?

    • Drizzle
      Reply Drizzle January 31, 2016 at 5:55 pm

      Glad you enjoyed them.. Not sure what you mean how to enter on App? You can add your own food items on there..

  • Avatar
    Reply Monny February 8, 2016 at 9:54 pm

    Hi! I am allergic to almonds. What happens to the point value if I use skim milk instead of almond milk?

    • Drizzle
      Reply Drizzle February 9, 2016 at 6:45 pm

      Hi, I doubt it will change it much.. go ahead and use skim .. I just always have almond on hand when baking and use it 🙂

  • Avatar
    Reply Sheri November 15, 2016 at 10:48 pm

    We just started WW the end of October ’16 and I’ve already made these twice! They are delicious, easy to make, great to have on hand for quick snack or those mornings that are rushed. I have found that frozen blueberries work best as the fresh ones I get are too big for the mini-muffin pan. Love them!

    • Drizzle
      Reply Drizzle November 16, 2016 at 12:03 pm

      Glad your enjoying the muffins, yes sometimes for mini muffins the fresh blueberries are just too big resulting in a big mess 😉 Good luck on your journey, to both of you!!

      • Avatar
        Reply Mary Ann Hannant October 29, 2017 at 6:14 am

        Do you thaw the blueberries or add them in frozen?

        • Drizzle
          Reply Drizzle November 1, 2017 at 1:07 pm

          I think I used fresh in these , but if using frozen, no keep them frozen

  • Avatar
    Reply Stephanie Matz November 20, 2016 at 7:37 pm

    How many pts do you think they would be if using a full size muffin pan?

    • Drizzle
      Reply Drizzle November 20, 2016 at 11:15 pm

      I guess it depends how many you get, my guess would be 3 points each but you could probably do the math once you determine your yield 🙂

  • Avatar
    Reply Cathy March 6, 2017 at 1:11 pm

    Do you use unsweetened applesauce?

    • Drizzle
      Reply Drizzle March 9, 2017 at 11:25 am

      Yes

  • Avatar
    Reply Molly April 25, 2017 at 11:33 am

    I love these! I made these yesterday AM and they are very tasty. I did substitute skim milk for almond milk and it didn’t change the points in the recipe builder on the Weight Watchers website. I travel a bit for work so I usually have early mornings and these are great grab and go items either as part of a breakfast (usually with a hard boiled egg) or a snack. I did store these in the fridge per the instructions and they taste great. Looking forward to making more!

    • Drizzle
      Reply Drizzle April 25, 2017 at 11:37 am

      So glad you enjoyed the muffins Molly 🙂

  • Avatar
    Reply Christy January 22, 2018 at 9:30 pm

    I love these.. But next time I won’t use any cupcake liners as the muffins stick to them. But wow are they delicious💙💙

    • Drizzle
      Reply Drizzle January 23, 2018 at 12:53 pm

      Hi Christy, so glad you enjoyed them, yeah I never use liners, due to ingredients used they will stick

  • Avatar
    Reply Lynn February 22, 2018 at 6:54 am

    Do you ever use zero calorie sweetener when you bake? If so does it leave a bitter taste? And do you prefer one brand over another? Thanks for all the GREAT recipes!

    • Drizzle
      Reply Drizzle February 23, 2018 at 5:43 pm

      Hi Lynn, I have only used the stevia in the raw and only as the bag suggests (replacing half the sugar with it) I don’t mind the taste of it, but I can’t do sweet & low or similar, I don’t like it nor does my tummy 🙁

  • Avatar
    Reply Jennifer February 26, 2018 at 4:58 pm

    I made these just now but only without the blueberries because I’m not a blueberry lover and they are perfect. Just the right amount of sweetness
    Will definitely be making these more often

    • Drizzle
      Reply Drizzle February 26, 2018 at 8:15 pm

      So glad you enjoyed them and thanks for the tip , good to know they still turned out ok 🙂

  • Avatar
    Reply Heather March 9, 2018 at 10:46 pm

    Do these freeze well?

    • Drizzle
      Reply Drizzle March 10, 2018 at 2:19 pm

      Yes they will freeze well 🙂

  • Avatar
    Reply Vivian June 26, 2018 at 3:47 pm

    Have made this recipe twice. These muffins are delicious. The first time I made them I followed the recipe exactly except I made full size muffins. Second time, I tweaked the recipe a fair amount. Both versions are good.
    For both times I used fresh blueberries and made 12 regular muffins, not mini.
    My changes are as follows and was based on what I had in the house: I used 2% milk, didn’t have almond, and decreased the sugar to about 1/8 cup. Then I subbed the Splenda brown sugar for regular. I don’t care for artificial sweeteners but since it was only 1/2 tbsp and had it in the House, I figured I would use it. I also used a 4 ounce cup of unsweetened applesauce, which is more than recipe asks for, but they come in these 4 ounce individual servings and didn’t want that little bit left over. That made the recipe a little wet so I added 1 tbsp. Of flax seed. Lastly, I also added 1 tsp of cinnamon.
    I then fed the recipe into the WW point calculator and the muffins as I made them the second time were 2 points each based on 12 regular size muffins. Thanks for a great recipe, my husband and I both enjoy these for a little sweet after dinner.

    • Drizzle
      Reply Drizzle June 29, 2018 at 2:47 pm

      Thanks for the tips Vivian 🙂 So glad you both enjoyed them

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