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..


4.67 from 6 votes

Mini blueberry oatmeal muffins

By: Drizzle
Servings: 28
Prep: 10 minutes
Cook: 16 minutes
Total: 26 minutes
mini blueberry muffins
1pp and 1sp each


  • 2/3 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


  • Preheat oven to 350F, spray your mini muffin pan and set aside.
  • Mix your dry ingredients together then add your wet.
  • Very gently fold in your blueberries, try to use smaller ones if you can.
  • 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.
  • 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

Additional Info

Course: Baking
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!




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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

4.67 from 6 votes (3 ratings without comment)

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  1. 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.