Blueberry Oatmeal Muffins

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.

Yield:

16 adult servings (serving size: 1 muffin)

Recipe from

Nutritional 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

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

Preparation

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.

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

Note:

Jennifer Martinkus,

Cooking Light First Foods

June 2010