4/15/11

Baking on Friday: Blueberry Oatmeal Muffins


These are sooooo yummy!  They aren't a sweet muffin, and so they're a good healthy choice for breakfast, brunch or snacking.  They'd be a nice addition to an Easter brunch! 

I found this recipe on the Myrecipes.com website, which is a terrific resource, if you haven't seen it before.  The recipe first appeared in the August, 2010, issue of Cooking Light.  And here it is:

Blueberry Oatmeal Muffins
Recipe from:  Cooking Light, August 2010

1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cups)
2 1/3 ounces whole-wheat flour (about 1/2 cup)
3/4 cup packed golden 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 or Demerara sugar

Preheat oven to 400 degrees.

Place oats in a food processor; pulse 6-7 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 12 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated or Demerara sugar evenly over batter. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.
NOTES : Tossing frozen blueberries with flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step.

The original recipe notes that it makes 16 muffins.  I filled the muffin cups of my 12-cup tin, and that pretty much used up the batter.  The recipe as I have written it assumes a 12-muffin yield.  Also, the original recipe specifies sprinkling granulated sugar over the muffins just before placing them in your oven.  I've always liked the look and texture of Demerara (or raw) sugar, and so I've added it as an option.  If you don't have any, just use granulated sugar as the recipe suggests.  Or, if you don't want that added sugar, leave it out altogether.  Your muffins will still be appetizing and delicious.

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