Blueberry Oatmeal Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes  
Level of Difficulty: Easy

Ingredients

• 1-2/3 cups oats
• 2/3 cup all-purpose flour
• ½ cup whole-wheat flour
• 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 or fresh blueberries
• 2 tablespoons all-purpose flour
• Cooking spray

Instructions

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. Spoon flours into dry measuring cups; level with a knife.
4. Add flours and next 5 ingredients (through salt) to oats; stir well.
5. Make a well in center of mixture.
6. Combine buttermilk and next 3 ingredients (through eggs).
7. Add to flour mixture; stir just until moist. Gently fold blueberries into batter (if using frozen berries, toss berries with 2 tablespoons flour to prevent batter from turning purple).
8. Spoon batter into 16 muffin cups coated with cooking spray.
9. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
10. Remove from pans immediately; place on a wire rack.

Nutritional Information

• Yield: 16 servings (serving size: 1 muffin)
• Calories: 190 Fat: 5g
• Saturated fat: 0.6g
• Monounsaturated fat: 2.4g
• Polyunsaturated fat: 1.2g
• Protein: 4.2g
• Carbohydrate: 33.3g
• Fiber: 2.4g
• Cholesterol: 23mg
• Iron: 1.6mg
• Sodium: 248mg
• Calcium: 74mg