Skip the sugary pastries at breakfast time and opt for this guilt-free oatmeal blueberry muffin recipe instead. You can whip up a dozen in less than 30 minutes — perfect for your next brunch.
- 1 2/3 cups quick-cooking oats
- 2/3 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 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 large eggs
- 2 cups frozen blueberries
Cooking Time: 30 Minutes
Recipe Serves: 12
- Preheat oven to 400°
- Place oats in a food processor. Process until smooth.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a small separate bowl.
- Add wet ingredients to dry ingredients and combine.
- Coat blueberries in a small amount of flour.
- Gently fold blueberries into mixture.
- Scoop mixture into a muffin tin and bake for 20 minutes.
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