Blueberry Oatmeal Muffins

This family favorite gets a twist with the addition of whole wheat flour and oatmeal. Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step.

Yield: 16 servings (serving size: 1 muffin)

Ingredients

• 1 2/3  cups  quick-cooking oats
• 2/3  cup  all-purpose flour (about 3 ounces)
• 1/2  cup  whole wheat flour (about 2 1/3 ounces)
• 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  fat-free 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

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.

Nutritional Information

Calories:

170 (26% from fat)

Fat:

5g (sat 0.6g,mono 2.5g,poly 1.4g)

Protein:

4g

Carbohydrate:

28.6g

Fiber:

2g

Cholesterol:

27mg

Iron:

1.2mg

Sodium:

256mg

Calcium:

65mg