BLUEBERRY OATMEAL MUFFINS

By curly

Ingredients

• 1 2/3 cup quick-cooking oats
• 2/3 cup all-purpose flour
• ½ cup whole wheat flour
• ¾ cup packed light brown sugar
• 2 tsps ground cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• 1 1/2 cups fat-free buttermilk
• 1/4 cup canola oil
• 2 tsps grated lemon rind
• 2 large eggs
• 2 cups frozen blueberries
• 2 Tbsps all-purpose flour
• 2 Tbsps granulated sugar

Preparation

Step 1

Preheat oven to 400 degrees. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a 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 a small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Toss blueberries with 2 tablespoons flour; gently fold into the batter.

Spoon batter into 16 muffin cups lined with paper liners; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400 degrees for 18 minutes or until muffins spring back when lightly touched in center. Remove from pans immediately. Place on a wire rack. Served warm or at room temperature.