Tuesday, April 12, 2011

Blueberry Oatmeal Muffins

I happen to have a large bag of frozen blueberries that I purchased about a week ago and, have been using them in my cereal or oatmeal and wanted to make something else. I found a recipe on cooking light for oatmeal blueberry muffins which sounded delicious and full of berries so I decided to give it a try

Blueberry Oatmeal Muffins
Courtesy of Cooking Light

Yeild 16 muffins
  • 1 2/3 cups quick-cooking oats **I also added a little ground flax with the oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 2 1/3 ounces whole-wheat 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
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons 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.
** I had a little trouble getting the muffins out of the pan so I took a knife and went around the edges to loosen them up and then let them cool for a few minutes before I put them on the rack.

No comments:

Post a Comment