Blueberry Oatmeal Muffins
from the Jan/Feb 2007 Cooking Light Magazine
1 2/3 cups rolled oats
2/3 cup all-purpose flour (I use whole wheat flour)
1/2 cup whole wheat flour (I use another flour like spelt or millet)
3/4 cup packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk (I sometimes use heavy whipping cream 'soured' with
1/4 cup canola oil (I use coconut oil)
2 tsp grated lemon rind (I use dehydrated lemon rind from the bulk
herbs section at our local Vitamin Cottage)
2 large eggs, lightly beaten
2 cups frozen blueberries
2 Tbsp all-purposed flour
2 Tbsp granulated sugar
1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 or 6 times until oats resemble
coarse meal. Place in a large bowl.
3. Lightly spoon 2/3 cup all-purpose flour and wheat flour into dry
measuring cups; level with a knife. Add flours and next 5 ingredients to
oats in bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine buttermilk, oil, rind, and eggs in a small bowl; stir well with a
whisk. Add to flour mixture, stirring just until moist.
5. Toss berries with 2 Tbsp flour and gently fold into batter.
6. Spoon batter into 16 muffin cups lined with paper liners; sprinkle with 2
Tbsp granulated sugar. Bake at 400° for 18 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.
I should clarify that in addition to the changes I noted above in the ingredient listing, I also don't strictly follow all the directions above. If I am using my oat roller mill, I actually use the flour setting (since it is a really course flour) and then I can skip pulsing them in the food processor. Then I just throw all the ingredients together in a bowl, stir it until just combined, and put the batter into 24 muffin cups. I don't add any sugar to the top of the muffins. Most of the time, I also skip flouring the blueberries and just let my kids put a couple on the top of each muffin and poke them in. Even with all those changes, I have to stay they are still DELICIOUS!!