Blueberry Oatmeal Muffins
Submitted by Sue Lowes on Aug 18, 2010

Breakfast muffins with oatmeal, whole wheat flour and blueberries.

Servings:
N/A

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
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 cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 & 1/2 cups lowfat buttermilk
1/4 cup oil
2 large eggs or 3 egg whites
1/4 heaping cup of lowfat plain yogurt
2 cups blueberries, washed and completely dry
2 tablespoons sugar
2 tablespoons oats

Directions:
Preheat oven to 400 degrees. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours, brown sugar, cinnamon, baking powder, baking soda and salt to oats; stir well. Make a well in center of mixture. Combine buttermilk, oil and eggs and yogurt. Add to flour mixture, stir just until moist. Fold in blueberries. Spoon batter into 12 muffin cups or 6 jumbo cups coated with cooking spray. Sprinkle the 2 tablespoons sugar and 2 tablespoons oats over the batter evenly. Bake at 400 degrees for 20 minutes.