Blueberry Oatmeal Muffins

By littlefish

Ingredients

• 2 tablespoons butter
• 1 2/3 cups old fashioned rolled oats
• 2/3 cup flour
• 1/2 cup whole-wheat flour
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1/4 cup canola oil
• 2 teaspoons lemon zest
• 2 large eggs
• 2 cups frozen blueberries
• 2 tablespoons flour
• cooking spray
• 2 tablespoons granulated sugar

Details

Adapted from 12tomatoes.com

Preparation

Step 1

Preheat the oven to 400F
Melt 2 tablespoons butter in a 10" skillet over medium heat. Add the oats and cook, stirring frequently until the oats turn a golden brown (about 6 to 8 minutes). Transfer the oats to a food processor and process into a fine meal (about 30 seconds). Place in a large bowl.
Add the flours, sugar, cinnamon, baking powder, baking soda, and salt to the oats and mix well. Make a well in the center of the mixture.
In a separate bowl, combine the buttermilk, canola oil, lemon zest, and eggs. Add to the flour mixture and stir until moist.
Toss the blueberries with the 2 tablespoons flour and fold them into the batter. Grease the cups of a muffin pan with cooking spray and pour the batter evenly among them. Sprinkle the tops evenly with 2 tablespoons granulated sugar. Bake for 20 minutes, or until the muffins spring back when touched lightly in the center. Remove the muffins from the pans immediately and let cool on a wire rack.
Enjoy!