Blueberry Oatmeal Muffins

Total Time
40mins
Prep 20 mins
Cook 20 mins

From Cooking Light January 2006.

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
  3. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk.
  4. Make a well in center of mixture.
  5. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk.
  6. Add to flour mixture, stirring just until moist.
  7. Toss berries with 2 tablespoons flour, and gently fold them into the batter.
  8. Fill 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar.
  9. Bake for 20 minutes or until muffins spring back when touched lightly in center.
  10. Remove from pans and cool on a wire rack.
Most Helpful

Cooking Light reprinted this recipe in August 2010 with these minor changes:
1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)

blucoat July 28, 2010

I skipped the step of processing the oatmeal, and used old fashioned oats instead of the quick version. My muffins were still moist, flavorful and had a nice texture. These were great with fresh fruit and crispy center cut bacon on a lazy Sunday.

Ms B. November 09, 2008

We absolutely love these muffins. They are moist and filling without being dry like many low-fat muffins are. I will make a large batch and freeze the left overs for week day breakfasts on the run. The only think I do differently is to add a couple tablespoons of flax seed to increase the protein and fiber further. I will add the lemon zest when I have it, but I don't always have lemons on hand so I don't always use it. To freeze, I let them cool completely then place in a large ziptop freezer bag. To serve, I will microwave 30-45 seconds on high.

Erindipity August 31, 2008