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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 22 2013

Breakfast On The Go - Blueberry Oatmeal Muffins

    1 2/3 cups quick-cooking oats
    3 ounces all-purpose flour (about 2/3 cup)
    2.33 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.