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Photo by: Photo: Jan Smith

Blueberry Oatmeal Muffins

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)

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 none 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 none large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 170none
  • Calories from fat: 26%
  • Fat: 5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 4g
  • Carbohydrate: 28.6g
  • Fiber: 2g
  • Cholesterol: 27mg
  • Iron: 1.2mg
  • Sodium: 256mg
  • Calcium: 65mg
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Blueberry Oatmeal Muffins Recipe

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