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.
- 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
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.
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