Oatmeal Whole Wheat Blueberry Muffins

By cwyorkiex3

Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot. Add two or three blueberries on top of batter before putting in oven and they will burst while cooking and add moistness.

Ingredients

• 1 cup buttermilk
• 1 cup old-fashioned oats
• 1/3 cup vegetable oil
• 1/2 cup brown sugar, packed
• 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
Preparation time 15mins
Cooking time 35mins
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.

Note:

To help blueberries from sinking to bottom coat in flour before folding into batter.