These Blueberry Oatmeal Muffins are the perfect easy breakfast or snack for the kids! Made with quick-cooking oats and whole wheat flour, these blueberry muffins are hearty, healthy, and not too sweet. Buttermilk keeps these muffins incredibly moist, while also giving them a subtle tang. Tossing frozen blueberries with flour before adding them to the batter keeps the batter from turning purple. (If you use fresh blueberries, you can skip this 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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I halved the recipe and made 3 mini loaves. I replaced the AP flour with almond flour, I replaced the oil with unsweetened apple sauce, and added 1/4 cups of walnuts. Because the apple sauce has some sugar next time I'll reduce the sugar slightly by the amount of apple sauce I added and add more walnuts to see how it goes. Overall, great breakfast for the weekend- I tend to eat these with fruit or eggs
Wonderful! I didn't have buttermilk so I used plain yogurt, and I added the zest and juice of one lemon. Also I didn't have canola oil, so I used olive oil. They are delicious, and I'm sure my daughter will love them too!
This is a really good muffin! I made some recipe alterations that I will repeat: 1) all "white" whole wheat flour from Trader Joe's (not half and half regular and whole wheat); 2) lemon extract in place of lemon zest for a more pronounced lemon flavor; 3) fresh blueberries; 4) no sugar topping. These taste a bit like an oatmeal cookie with blueberries and lemon - a very nice combination. I love them!
I love these muffins, they come out hearty and moist. This recipe was easy, and I don't usually bake because it requires too much precision for my cooking personality. The ingredients are simple and nothing out of the ordinary, so you can reuse the remaining ingredients for other recipes.
I made these muffins for a brunch event at my friend's house. Everyone thought they were bought from a bakery and wanted to know where I bought them from.
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