Muffin Tuesday: Blueberry, Carrot, Oatmeal


Blueberry, Carrot, Oatmeal Muffins


  • 1 1/4 cups Oatmeal
  • 1 1/4 cups Flour
  • 1/2 cup Sugar
  • 1 tablespoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Skim Milk
  • 1 Egg White
  • 1/4 cup Greek Yogurt
  • 3/4 cup Blue Berries
  • 1/2 cup grated Carrots


  • 2 tablespoons Sugar
  • 2 tablespoons Cinnamon


1. Preheat oven to 350 degrees. Prep 12 muffin cups by spraying with baking spray.

2. In a large bowl combine the dry ingredients; Oatmeal, Flour, Sugar, Baking Powder and Milk.

3. In a medium bowl stir together the Milk, Egg White, and Yogurt..

4. Mix the wet ingredients into the dry ingredients and mix.

5. Fold in the Blueberries and Carrots.


6. Divide evenly into the muffin cups.

7. In a small bowl stir the Sugar and Cinnamon together. Sprinkle on top the muffins.

with topping

8. Bake for 20-25 minutes. Muffins are done when the tops turn golden brown and they pass the toothpick test.

9. Cool for 5 minutes before eating.


These are nice and moist. They are sweet from the Blueberries and the sugar, but hearty from the carrots and the oatmeal. Its a nice combination.

2 muffins


About ritalovestowrite

Freelance writer, graphic designer, musician, foodie and Jane Austen enthusiast in Northern Baltimore County, Maryland. As a writer I enjoy both fiction and non fiction (food, travel and local interest stories.) As an advocate for the ARTS, one of my biggest passions is helping young people find a voice in all the performing arts. To that end it has been my honor to give one-on-one lessons to elementary, middle and high school students in graphic design and music. And as JANE-O I currently serve as the regional coordinator for JASNA Maryland and am working on a Regency/Federal cooking project. View all posts by ritalovestowrite

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