Blueberry Oatmeal Muffins

READY IN: 40mins
Recipe by Vino Girl

From Cooking Light January 2006.

Top Review by blucoat

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)

Ingredients Nutrition


  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.

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