Not too sweet, but very moist using 1% milk with vinegar in place of buttermilk and fresh instead of frozen blueberries. This will become one of my go to recipes.
Blueberry Oatmeal Muffins
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.
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- Calories: 190
- Fat: 5g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1.2g
- Protein: 4.2g
- Carbohydrate: 33.3g
- Fiber: 2.4g
- Cholesterol: 23mg
- Iron: 1.6mg
- Sodium: 248mg
- Calcium: 74mg
- 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
- 1. Preheat oven to 400°.
- 2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
- 3. 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.
- 4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
- 5. 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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