I had to register on this site so I could review these muffins! They are transcendent! They remind me of fall trips up to Door County, WI and all of the delicious bakery goods we would enjoy there. The taste is old fashioned (fruit/cinnamon) and the texture is tender but also open holed, hearty and satisfying. I used mixed frozen berries and just tossed them to coat into the oat/flour mixture. Batter got a bit purple but I saved a step :) Also used homemade unsweetened applesauce in place of the oil. I only had a 12-cup muffin tin so they overflowed the top a bit; I'm not a fan of super-sizing everything but I think they make excellent muffin tops or oversized muffins because of the texture and taste. They are like every great muffin you've ever stood in line for at a bakery.
Blueberry Oatmeal Muffins
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 170
- 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
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.
Blueberry Oatmeal Muffins Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch
- CONVENIENCE: Freezable, Gifts, Kid-Friendly, Make-Ahead, Quick/Easy
- MAIN INGREDIENT: Fruits, Rice/Grains
- DIETARY CONSIDERATION: Meatless, Low Saturated Fat
- COOKING METHOD: Food Processor, Bake
- PUBLICATION: Cooking Light
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Blueberry Oatmeal Muffins
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Blueberry Muffins with Lemon-Cream Cheese Glaze
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