Breakfast- Blueberry Oatmeal Muffins
Try this Breakfast- Blueberry Oatmeal Muffins recipe, or contribute your own. "Breakfast" and "Bake" are two of the tags cooks chose for Breakfast- Blueberry Oatmeal Muffins."Excellent taste, very moist, easy to put in muffin pan. They really need to cook 30 min though, nowhere near done at 20 min. And next batch I reduced to 1.5 cups blueberries, 2 seemed like too much." - vader_fan
Yield: 4 Ready in 45 minutes
21 people trying soon
Verified by stevemur
|1 2/3 cupsOatmeal; quick cooking|
|1/2 cupWhole wheat flour|
|3/4 cupBrown sugar; light|
|1 teaspoonBaking powder|
|1 teaspoonBaking soda|
|1 1/2 cupsFat free buttermilk|
|1/4 cupVegetable oil|
|2 teaspoonLemon zest|
|2 cupsBlueberries; frozen|
Breakfast- Blueberry Oatmeal Muffins Preparation
Preheat oven to 400?.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Toss berries with 2 tablespoons flour, and gently fold them into the batter.
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. 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. Serve warm or at room temperature.
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