Blueberry Oatmeal Muffins

These delicious muffins are perfect for lunches on the go.
Dish Type: healthy snacks Lifestyle: nut free, vegetarian


1 2/3 cups quick-cooking oats

2/3 cup all-purpose flour

½ cup whole-wheat flour

3/4 cup packed light brown sugar or sweetener of choice

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

2 tablespoons granulated sugar


1. Preheat oven to 400°.

2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

3. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups. 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.