Rating: 4.5 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Jennifer Martinkus
Recipe by Cooking Light January 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
16 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

170 calories; calories from fat 26%; fat 5g; saturated fat 0.6g; mono fat 2.5g; poly fat 1.4g; protein 4g; carbohydrates 28.6g; fiber 2g; cholesterol 27mg; iron 1.2mg; sodium 256mg; calcium 65mg.
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