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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Cooking Light, August 2010
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 16

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.