Blueberry Oatmeal Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This family favorite gets a twist with the addition of whole wheat flour and oatmeal. Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step. Ingredients:
1 2/3 cups quick-cooking oats |
2/3 cup all-purpose flour (about 3 ounces) |
1/2 cup whole wheat flour (about 2 1/3 ounces) |
3/4 cup packed light brown sugar |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 1/2 cups fat-free buttermilk |
1/4 cup canola oil |
2 teaspoons grated lemon rind |
2 large eggs |
2 cups frozen blueberries |
2 tablespoons all-purpose flour |
cooking spray |
2 tablespoons granulated sugar |
Directions:
1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
3. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold them into the batter.
6. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.
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