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Blueberry Oatmeal Muffins Recipe

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This recipe for Blueberry Oatmeal Muffins is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2/3 C quick-cooking oats
2/3 C all-purpose flour
1/2 C whole wheat flour
3/4 C packed light brown sugar
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 C buttermilk (I use fat-free)
1/4 C canola oil
2 tsp grated lemon rind
2 large eggs
2 C frozen blueberries
2 tbsp all-purpose flour
2 tbsp sugar
Directions:
Directions:
Preheat oven to 400ºF. Place oats in a food processor (or anything that will grind them up) and pulse until they resemble coarse meal. Put in a large bowl. Measure out flours lightly and add to oats along with brown sugar, cinnamon, powder, soda and salt. Stir well with a whisk. In a separate small bowl, combine buttermilk, oil, rind and eggs. Stir well with a whisk. Add to flour mixture, stirring just until moist. Toss blueberries with 2 tbsp flour and gently fold them into batter. Spoon into 16 muffin cups coated with cooking spray; sprinkle batter with the 2 tbsp sugar. Bake for 20 min or until muffins spring back when touched lightly in center. Remove from pans immediately and place on a wire rack. Serve warm or at room temp.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Coating the frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple. If you substitute fresh blueberries, omit that step.
This is an altered recipe originally from Cooking Light magazine I think.
Also, they freeze well.

 

 

 

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