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Blueberry Oatmeal Muffins

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  • Yield: About 2 dozen muffins 1x

Ingredients

Units Scale
  • 1-2/3 cups quick-cooking oats
  • 1 cup plus 3 tablespoons all-purpose flour
  • 3/4 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-1/2 cups buttermilk
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • coarse grain sugar, for sprinkling on top (Sugar in the Raw works great)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Prepare muffin pans with paper liners, or spray with cooking spray.
  3. Pulse oats in a food processor until they coarsely ground. Place in a large bowl.
  4. Add flour, brown sugar, cinnamon, baking powder, baking soda, and salt to the oats and stir until thoroughly mixed.
  5. In a medium bowl, combine the buttermilk, oil, eggs,and vanilla. Add to the flour mixture and stir gently, just until moistened.
  6. Toss the frozen berries with the 2 tablespoons of flour. Gently fold the berries into the batter. Spoon batter into prepared muffin pans. Sprinkle coarse sugar over the top of each cup of batter.
  7. Bake at 400 degrees for 20 minutes, or until muffins spring back when pressed.
  8. Remove from pans immediately and place on a wire rack to cool.

Notes

Note: If using fresh blueberries, you don't need to toss them with the flour.
Adapted from Cooking Light, August 2010

Find it online: https://kitchenjoyblog.com/blueberry-oatmeal-muffins/