Oatmeal-Whole Wheat Blueberry Muffins

By carvalhohm

Ingredients

• 1 cup buttermilk
• 1 cup old-fashioned oats
• 1/3 cup vegetable oil
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup whole wheat flour
• 1/2 cup Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup fresh or frozen (thawed and drained) blueberries

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.

In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.

Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Makes 12 muffins