Blueberry Oatmeal Muffins
adapted from Cooking Light
- 1 2/3 cups quick-cooking oats
- 2/3 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk (an easy substitute: put 1 1/2 T lemon juice or vinegar in a 2 cup liquid measuring cup. Add enough skim milk to make 1 1/2 cups)
- 1/4 cup canola oil
- 2 teaspoons grated lemon rind (I needed almost 2 lemons worth)
- 2 large eggs or 3 egg whites
- 1/4 cup low-fat plain yogurt or sour cream (optional: I often add a big spoonful to muffin recipes...makes them more moist)
- 2 cups blueberries (if using frozen blueberries, toss them with 2 T flour to keep the batter from turning purple)
- Cooking spray
- 2 tablespoons granulated sugar
1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
3. Lightly spoon flours into dry measuring cups; level with a knife. Add flours, brown sugar, cinnamon, baking powder, baking soda and salt to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk, oil, zest and eggs. Add to flour mixture; stir just until moist.
5. Toss berries with 2 tablespoons flour (you can omit the extra flour if your blueberries are fresh), and gently fold into batter. Spoon batter into 18 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.