These Blueberry Oatmeal Muffins are the perfect thing for the kids! Tossing frozen blueberries with 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.
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
2 tablespoons granulated sugar
How to Make It
Preheat oven to 400°.
Place oats in a food processor; pulse 5 to 6 times or 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 (through salt) to oats; stir well. Make a well in center of mixture.
Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir 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.
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This recipe would be perfect as is, but here are my subs;sprouted. rolled oats, requires a little more pulsing in the processoralmond flourdemerara sugar, used 1/2 cupvietnamese cinnamonjuice of one lemonfresh organic blueberriesWhen you place on rack to cool, remember almond flour requires a little longer to set.
I thought this was a great basic recipe - the muffins were tender and moist. I started with regular whole rolled oats and pulsed them in the food processor as needed. I subbed 1/3 of whole wheat flour in place of a 1/3 of AP flour (so 1 whole cup of whole wheat and 1/3 cup of AP in total). I figured I needed more moisture with the additional whole wheat flour so I subbed 1/4 of the light brown sugar with dark brown sugar. I also added a tsp of vanilla to the buttermilk/egg mixture. I also used fresh berries but still tossed them in flour because the batter seemed a little thin. I figured this step would help keep the berries from sinking to the bottom. Great recipe - next time I will prob omit sprinkling the sugar on top just to make them a little healthier (I definitely was more heavy handed with the sprinkling than I realized). I might also try to omit some sugar from the batter next time and use a banana our applesauce in its place with the addition of the vanilla.
Delicious! My subs: used light sour cream for the oil, used 1% milk in place of buttermilk, and threw in a mashed ripe banana for extra moisture. Also increase the amount of whole wheat flour (subbed for 1/3 cup of all purpose), would not recommend complete substitution from previous experience. Made about 18 muffins.
Loved these, with adjustments to make them just a bit more nutritious: used white whole wheat flour instead of AP, but instead of ground oatmeal, added 1 cup of quinoa flakes and 1/2 cup of unground old fashioned oats. Also, used 1/2 cup of white sugar, but added a tbs of blackstrap molasses, and the rind and juice of a half a big Meyer lemon. Also increased the oil a bit. You need good fat to moderate the insulin surge you're bound to get from all these carbs. I made them smaller so got 20 in all.. If you think about how balanced this little yummy morsel is--fiber, protein, and carbs, plus the vitamins and antioxidants in the blueberries, lemon, and cinnamon--you wouldn't feel so bad eating two.
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