Blueberry Oatmeal Muffins

I love trying new muffin recipes! I actually tried this blueberry oatmeal muffin recipe the same time as the snow day omelet was made - during all the snow days! It was fun to be in the kitchen on a snow day. I shared the muffins with our neighbors ... ya know, as a thanks for letting us borrow your snow shovel. As a southerner I'm fairly sure this was the first time I had actually touched a snow shovel.

These will be great whenever you want to make them - snow day or sunny day! Frozen or fresh blueberries would be fine.

Blueberry Oatmeal Muffins from Cooking Light
Makes 16 muffins

1 2/3 c quick-cooking oats
3 oz (~2/3 c) all-purpose flour
2.33 (~1/2 c) ounces whole-wheat flour
3/4 c packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 c low-fat buttermilk
1/4 c canola oil
2 tsp grated lemon rind
2 large eggs
2 c frozen blueberries
2 tbsp all-purpose flour
Cooking spray
2 tbsp granulated sugar

Preheat oven to 400°.
Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated 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.

It's Always Caturday
Nacho playing with his bacon catnip toy!

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