I have tried many blueberry muffin recipes to get away from using the packaged stuff. Up until this recipe I had never found one I wanted to make again. These are not traditional blueberry muffins – they are even better.
Blueberry Oatmeal Muffins, adapted from Cooking Light Magazine – August 2010
One and 2/3 cups quick-cooking oats
3 oz all-purpose flour (about 2/3 cups)
2.33 oz whole-wheat pastry flour (about 1/2 cup)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
one and 1/2 cups low-fat buttermilk
1/4 cup canola olive oil
2 teaspoons grated lemon rind
2 large eggs 2/3 cup egg substitute
2 cups frozen blueberries 4 cups fresh blueberries
2 tablespoons all-purpose flour
cooking spray or paper liners
2 tablespoons granulated sugar
***tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step***
1. Preheat oven to 400 degrees
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and the next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir until just moist.
5. Toss berries with 2 tablespoons flour (if using frozen berries), and gently fold into batter. Spoon batter into 24 muffin cups coated with cooking spray (or paper liners). Sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack. Yield 24 servings.
Nutrition per muffin: 111.3 calories, 2.9g fat, .5g sat. fat, .7mg cholesterol, 178.7mg sodium, 21.8g carbohydrates, 1.7g fiber, 12.6g sugar, 2.7g protein