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Ingredients
| quick oats: 1 2/3 cups |
| all-purpose flour (unsifted): 2/3 cup |
| whole wheat flour: 1/2 cup |
| light brown sugar (packed): 3/4 cup |
| ground cinnamon: 2 tsp |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 3/4 tsp |
| nonfat buttermilk: 1 1/2 cups |
| canola oil - for salads, woks and light frying: 1/4 cup |
| lemon peel: 2 tsp |
| eggs: 2 |
| unsweetened frozen blueberries (unthawed): 2 cups |
| all-purpose flour (unsifted): 2 Tbl |
| cooking spray |
| granulated sugar: 2 Tbl |
Blueberry Oatmeal Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
16 serving(s)
Tags
- Preheat oven to 400.
- Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
- 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.
- Fill 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar.
- Bake for 20 minutes or until muffins spring back when touched lightly in center.
- Remove from pans and cool on a wire rack.