Blueberry Oatmeal Muffins
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Ingredients
- 1 2/3 c quick-cooking oats
- 2/3 c flour
- 2.33 oz wheat flour
- 3/4 c packed light brown sugar
- 2 t ground cinnamon
- 1 t baking powder
- 1 t baking soda
- 3/4 t salt
- 1 1/2 c low-fat buttermilk
- 1/4 c canola oil
- 2 t grated lemon rind
- 2 large eggs
- 2 c frozen blueberries
- 2 T all purpose flour
- Cooking Spray
- 2 T sugar
Details
Servings 16
Preparation
Step 1
Preheat oven to 400
Place oats in a food processor and pulse 5 or 6 times. Place in a large bowl.
Weight or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats; stir well. Make a well in center of mixture.
Combine buttermilk and next 3 ingredients. Add to flour mixture; stir just until moist.
Toss berries with 2 T flour and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 T sugar evenly over batter. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
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