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We developed this recipe years ago. Just remember to not over-mix the batter once you've added the wet to the dry. And we use Splenda, but you can use sugar. We also use the foil liners for the muffin pans, but use your favorite method. If you chose to use white flour, decrease the buttermilk by 1/4 cup.
- 2 cups whole wheat flour
- 2 cups quick oats
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 1⁄4 cups low-fat buttermilk
- 1⁄2 cup oil
- 1⁄4 cup Splenda Sugar Blend for Baking (or 1/2 cup white sugar)
- 2 pints fresh blueberries (or the equivalent un-thawed frozen berries, or even more, if you dare!)
- Preheat oven to 400 degrees.
- Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
- In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
- In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
- Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
- The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
- Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.
I love this recipe for its' "healthiness", but here are some changes I made, and will make in the future. Substituted applesauce for oil, and 1/4 diary whey powder & 1/4 sugar for the Splenda. I only had regular organic rolled oats, so I ground them up a bit in the mixer.
The muffins taste salty. Going back and seeing the amount of baking soda & salt, I think I will omit the salt next time and see how that influences the taste & texture.