- 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
- 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
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.
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.
Combine buttermilk and next 3 ingredients 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 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.