Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.

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  • In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.

  • Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.

  • Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts

277 calories; protein 5g 10% DV; carbohydrates 34.5g 11% DV; fat 14g 22% DV; cholesterol 16.7mg 6% DV; sodium 195.5mg 8% DV. Full Nutrition

Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2007
Great recipe! My husband and kids gobbled them right up. I made a couple adjustments - substituted blueberry applesauce for the vegetable oil and saved a ton of calories. I also used 2 egg whites instead of the egg. I will definitely make these again! Read More
(139)

Most helpful critical review

Rating: 3 stars
06/15/2009
These were just "okay" but I'm not giving up on them yet. The topping made the muffin tops taste really good but the muffin itself was very bland and a little dry. I'm going to try them one more time adding more sugar some vanilla and a little applesauce for moistness. Read More
(9)
191 Ratings
  • 5 star values: 107
  • 4 star values: 54
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 6
Rating: 5 stars
02/03/2007
Great recipe! My husband and kids gobbled them right up. I made a couple adjustments - substituted blueberry applesauce for the vegetable oil and saved a ton of calories. I also used 2 egg whites instead of the egg. I will definitely make these again! Read More
(139)
Rating: 5 stars
09/29/2007
Great muffin recipe. I omitted the wheat germ and added 1/4 cup of oatmeal. My family really enjoyed! Read More
(94)
Rating: 5 stars
10/16/2005
Excellent recipe. I substituted Splenda baking for the sugar and used applesauce for half of the oil and it tasted delicious. Super moist. Read More
(74)
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Rating: 5 stars
12/15/2008
I used half strawberry/half rhubarb in this recipe as that's what I had on hand. I only used a tsp. of baking powder and I added vanilla. They smell wonderful. I plan on baking them now and letting them sit out until breakfast tomorrow. Oatmeal muffins always taste better the next day. Read More
(34)
Rating: 5 stars
01/29/2007
I love this recipe. I use all whole wheat flour brown sugar pecans instead of walnuts skim milk 50% reduced fat becel margarine instead of oil and I throw in some cinnamon/allspice into the batter and omit the brown sugar oat topping. This is my new favorite muffin recipe for sure. Read More
(33)
Rating: 5 stars
08/14/2006
These muffins were great. I used old fashioned oats replaced half of the oil with banana mixed berry baby food and used half whole wheat flour. The result was a very tasty muffin. Thanks for the recommendation Dish!! Read More
(26)
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Rating: 5 stars
08/02/2008
I used a bag of frozen mixed berries and substituted in 1/2 cup of whole wheat flour. Otherwise made as written and they were great! My daughter needed snacks for her dance rehersals and these gave her the energy to keep on her toes! Read More
(23)
Rating: 5 stars
08/01/2007
I have made these twice now and our family really loves them. I used applesauce for 1/2 the oil and omitted the crumb topping. I love how healthy these are a great alternative to the every-day blueberry muffins. Read More
(20)
Rating: 5 stars
09/27/2006
These muffins were a big hit in my family. I made them according to the directions but just swapped the oil for equal parts applasauce. They were incredibly moist and filling. Excellent for breakfast or snack time. I liked that they have wheat germ in them and my kids that they tasted like a treat. I would love to try them with whole wheat flour sometime to see if it alters the recipe significantly. I used frozen blueberries and they worked perfect. Read More
(19)
Rating: 3 stars
06/15/2009
These were just "okay" but I'm not giving up on them yet. The topping made the muffin tops taste really good but the muffin itself was very bland and a little dry. I'm going to try them one more time adding more sugar some vanilla and a little applesauce for moistness. Read More
(9)