ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Blueberry Oatmeal Muffins

Yield 16 adult servings (serving size: 1 muffin)
Introduce baby to this family favorite made even more healthy by adding whole-wheat flour and oatmeal. Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding them 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
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 2.33 ounces whole-wheat flour (about 1/2 cup)
  • 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 low-fat 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

Nutrition Information

  • calories 190
  • caloriesfromfat 0.0 %
  • fat 5 g
  • satfat 0.6 g
  • monofat 2.4 g
  • polyfat 1.2 g
  • protein 4.2 g
  • carbohydrate 33.3 g
  • fiber 2.4 g
  • cholesterol 23 mg
  • iron 1.6 mg
  • sodium 248 mg
  • calcium 74 mg

How to Make It

  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. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.

  4. Combine buttermilk and next 3 ingredients 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 into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. 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.

  6. For baby: Serve 1/2 to 1 cooled muffin.

Cooking Light First Foods