When I was little I went to see Willy Wonka and the Chocolate Factory – and there was one part in particular that really made an impression on me.  When the bratty girl turned into a giant blueberry.  Although, I had a hard time saying the work blueberry, and it came out like “blueblerry.”  It definitely freaked me out – and to this day, I can’t see a blueberry and not think about that movie.

My younger daughter loves blueberry muffins – in fact, she can inhale them – it is extremely impressive to watch.  We have started muffin Mondays with Mommy at our house, and the fan favorite is blueberry.   I don’t make them every Monday, but if I can, I do – there is nothing like a blueberry muffin to start the day off right…

I saw this recipe in Cooking Light – and decided to give it a try.  I liked the addition of oats and whole wheat flour to make them just a little healthier – and cinnamon to give them an extra kick.  They turned out great – they were denser than I imagined, but still delicious.  I used fresh blueberries instead of frozen, so there were big chunks of fresh blueberries in every bite.  I think you could easily substitute raspberries as well.  The other trick I use so we don’t have muffins coming out of our ears for the rest of the week – I cut the recipe in half.  We have enough for a couple of days – and by the time the next Monday rolls around, everyone is craving muffins again.

Ingredients

• 1 2/3  cups  quick-cooking oats
• 2/3  cup  all-purpose flour (about 3 ounces)
• 1/2  cup  whole wheat flour (about 2 1/3 ounces)
• 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  fat-free buttermilk
• 1/4  cup  canola oil
• 2  teaspoons  grated lemon rind
• 2  large eggs
• 2  cups  frozen blueberries
• 2  tablespoons  all-purpose flour
• Cooking spray
• 2  tablespoons  granulated sugar

Preparation

Preheat oven to 400°.

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

Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Toss berries with 2 tablespoons flour, and gently fold them into the batter.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. 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. Serve warm or at room temperature.

Makes 16 muffins.

For a printer-friendly version of this recipe, please click here:  Blueberry Oatmeal Muffins