Skinny Blueberry Oatmeal Muffins

Do any of you watch The Voice? Im ADDICTED. Its the only show we watch every Monday & Tuesday night with commercials..(thank goodness for DVR otherwise!) I have never missed an episode because I hate to find out what happened via Twitter, Facebook, Yahoo…any other Social Media outlet that publisizes it the minute it since I worked last night ( & missed it for the first time!) I have been avoiding social media like the plague. Who knows for how long, because I have no idea when Ill even get a chance to watch it in the next 40 or so hours! Must.Make.Time. Thanks for listening! ūüėČ
Anywayys..on to the good stuff..aka the most heavenly, moist, yummy blueberry¬†cupcakes I have ever made! To be honest, I wasn’t really sure how these were going to turn out, but oh my goodness what a happy surprise I had when these babies came out of the oven!
Use fresh blueberries..Im telling you, it makes all teh difference..I had ginormous blueberries, and wowsers. They exploded in the muffins and were so sweet and perfect alongside the cinnamon induced cakey muffin! They stayed moist in an airtight container and were just as good the next day..and the next.
The fact that these babies were only 143 calories each, when they tasted like the 600 calorie bomb ones from the bakery… I thought I was going to miss the wondeful crunchy buttery-sugary crumble on top..but I didnt..these little blueberry muffins were perfect as is, without an ounce of butter in them! Oh yes! Perfect!
Skinny Blueberry Oatmeal Muffins

Prep Time: 10 minutes

Cook Time: PT15-20M

Total Time: 30 minutes

Yield: 12 Muffins

Serving Size: 1 Muffin

Calories per serving: 143 calories/1 Muffin

Fat per serving: 1.2 grams fat

Skinny Blueberry Oatmeal Muffins


  • 1 1/2 cups old fashion oats
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lemon juice
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspooon baking powder
  • 1 1/4 cup fresh blueberries


  1. Preheat your oven to 375 degrees. Line a muffin tin with liners.
  2. In a large bowl mix together the applesauce, egg, brown sugar, cinnamon, vanilla, and lemon juice.
  3. Add the rolled oats to the mixture and stir to combine.
  4. Sift into the dry ingredients, both flours, the baking soda, and the baking powder.
  5. Stir to combine.
  6. Carefully fold in the blueberries.
  7. Using either a cookie or ice cream scooper, (for uniformm size), scoop the batter into the lined muffin tins.
  8. Bake for 15-20 minutes, until a toothpick inserted in the middle comes out clean.
  9. Cool for five minutes before transferring to a wire rack. Enjoy!


Adapted from All Recipes


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