Blueberry Oatmeal Muffins

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Blueberry Oatmeal Muffins Recipe
Photo: Jan Smith
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.
16 servings (serving size: 1 muffin)


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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


Preheat oven to 400°.

Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.

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.

Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Toss berries with 2 tablespoons flour, and gently fold them into the batter.

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.

Created date

December 2005

Nutritional Information

Calories 170
Caloriesfromfat 26 %
Fat 5 g
Satfat 0.6 g
Monofat 2.5 g
Polyfat 1.4 g
Protein 4 g
Carbohydrate 28.6 g
Fiber 2 g
Cholesterol 27 mg
Iron 1.2 mg
Sodium 256 mg
Calcium 65 mg