Description
These Blueberry Oatmeal Muffin Cookies are a delightful combination of blueberry muffins and oatmeal cookies. Easy to make and perfect for a quick breakfast or snack!
Ingredients
Units
Scale
Dry Ingredients:
- 1 (17.8 ounce box) blueberry muffin mix
- 3/4 cup quick-cooking oats
- 1/4 cup brown sugar
Wet Ingredients:
- 1/3 cup canola oil
- 1 tablespoon milk
- 2 small eggs or 1 extra large egg
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 375F/190C. Spray two large baking sheets with cooking spray or line with parchment paper.
- Prepare blueberries (if using): Thaw frozen blueberries completely and drain excess water. If using fresh blueberries, wash and dry them.
- Mix the ingredients: In a large bowl, combine the muffin mix, oats, brown sugar, canola oil, milk, and eggs. Mix well.
- Fold in blueberries: Gently fold in any additional blueberries.
- Form and bake: Drop dough onto baking sheets using a tablespoon. Bake for 10-15 minutes or until just set.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 120 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
