Blueberry Oatmeal Muffins from Cooking Light.

This recipe sounded so good to me.  Perhaps because I’m on a blueberry kick and until recently I had forgotten how easy muffins are to make.  They are truly underrated.  Breakfast on the go.  Great snack.  Start to finish, ready in 30 minutes.  Brought them to the office this morning to {Share the Love}.  A nice healthy start to our week.

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Blueberry Oatmeal Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16

Author Cooking Light, August 2010

Ingredients

• 1 2/3 cups quick-cooking oats
• 3 ounces about 2/3 cup all-purpose flour
• 2.33 ounces about 1/2 cup whole-wheat flour
• 3/4 cup packed light brown sugar
• 2 tsp. ground cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 1/2 cups low-fat buttermilk shaken well
• 1/4 cup canola oil
• 2 tsp. grated lemon rind
• 2 large eggs
• 2 cups frozen blueberries
• 2 Tbl. all-purpose flour
• Cooking spray
• 2 Tbl. granulated sugar

Instructions

• Preheat oven to 400 degrees. Line muffin tins with paper liners and lightly coat with cooking spray.
• Place oats in a food processor, pulse 5-6 times 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 and stir until just moist.
• Toss blueberries with flour and gently fold into batter. Spoon batter into 16 muffin cups. Sprinkle with sugar evenly over batter.
• Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center.
• Remove from pans immediately and cool on a wire rack.

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