A breakfast classic gets a healthy twist by incorporating whole wheat flour and oatmeal. It’s a fun one to cook with the kids, so get the whole household involved and send in your family’s cooking videos or photos here. This recipe comes to us kid-approved from our friends at myrecipes.com.
- 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
- 2/3 cups quick-cooking oats
- 1 1/2 cups fat-free buttermilk
- 1/4 cup canola oil
- 2 teaspoons grated lemon rind
- 2 large eggs
- 2 cups fresh blueberries
- 2 tablespoons all-purpose flour
- Cooking spray
- 2 tablespoons granulated sugar
Preheat oven to 400Â°.
Place oats in a food processor and pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Lightly spoon flours into dry measuring cups taking care to level with a knife. Add flours, light brown sugar, cinnamon, baking powder, baking soda and salt to oats and stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind and eggs in small bowl and stir well with a whisk. Add to flour mixture, stirring just until moist.
Gently fold the blueberries into the batter.
Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle batter with 2 tablespoons granulated sugar. Bake at 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.
Blueberry Oatmeal Muffins
Servings per Recipe:Amount per Serving
Calories from Fat:
Total Fat: 5g
Dietary Fiber: 2g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.