Cooking Light’s Blueberry Oatmeal Muffins

If anyone reads this, I’m sorry for the lack of posts!  School began and there was always something I needed to take care of before posting to the blog.  This week, I have three recipes for you though, so keep checking back in the next few days! First off are these blueberry muffins I made for breakfasts for a weekend away from home.  The muffins are from the Cooking Light Baking Book I got from my parents for Christmas. Great buy,  the muffins were delicious!  The oats in the recipe are again another way to add soluble fiber into your diet (see benefits in previous post) and blueberries are a powerful antioxidant and overall just so good for your body (yes, even frozen!)  They definitely have a “healthier” taste to them, but, this is my blog after all, so you should expect that. :)

Ingredients

  • 1 2/3 cups quick-cooking oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 2 33/100 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 (optional)

Preparation

1. Preheat oven to 400°.

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 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 just until moist.

5. 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 (I omitted this step to cut back on added 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.

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