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.