Blueberry Oatmeal Muffins

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.

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Serves 16

  • 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 400°.

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.

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Nutrition Information

Blueberry Oatmeal Muffins

Servings per Recipe: 16 (1 muffin)

Amount per Serving

Calories:  170

Calories from Fat:  

Total Fat:  5g

Saturated Fat:  

Cholesterol:  27mg

Sodium:  256mg

Carbohydrates:  28.6g

Dietary Fiber:  2g

Protein:  4g

Calcium:  65mg

Iron:  1.2mg

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