Blueberry Oatmeal Muffins

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.

Yield:

16 servings (serving size: 1 muffin)

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Jennifer Martinkus,

Cooking Light

January 2006
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