Blueberry Oatmeal Muffins
Use beautiful, fresh blueberries and you're sure to have delicious breakfast treat!
Servings: 16 muffins (1 per serving)
Ingredients
- 1⅔ cups quick cooking oats
- ⅔ cup all purpose flour
- ½ cup whole wheat flour (or white whole wheat flour)
- ¾ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups low fat buttermilk
- ¼ cup canola or vegetable oil
- 2 teaspoons grated lemon zest
- 2 large eggs
- 2 cups fresh blueberries
- 2 tablespoons all purpose flour
- 2 tablespoons granulated white sugar (or chunky, white sparkling sugar)
Instructions
- Preheat the oven to 400℉. Spray 16 muffin cups with nonstick spray.
- Place oats in food processor; pulse until oats resemble coarse-meal. Place in a large bowl. Add flours, brown sugar, cinnamon, baking powder, baking soda and salt. Whisk together.
- In a separate bowl, stir together buttermilk, oil, lemon rind, and eggs. Add to flour mixture; stir just until dry ingredients are incorporated and moist.
- In a medium bowl, toss blueberries with 2 tablespoons flour. Gently fold floured blueberries into the batter.
- Spoon batter into the muffin cups, dividing it evenly between 16. Sprinkle with sugar.
- Bake for 18 to 22 minutes, or until toothpick inserted into a muffin comes out clean.
Nutrition
Serving: 1muffin | Calories: 171kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 250mg | Potassium: 122mg | Fiber: 2g | Sugar: 15g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg