Blueberry Oatmeal Muffins

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 16

Introduce baby to this family favorite made even more healthy by adding whole-wheat flour and oatmeal. Tossing unthawed frozen blueberries with a couple tablespoons of flour before adding them to the batter keeps them from turning the batter purple while they bake. If you use fresh blueberries, skip that step.

Ingredients:

1 2/3 cups quick-cooking oats

3 ounces all-purpose flour (about 2/3 cup)

2.33 ounces whole-wheat flour (about 1/2 cup)

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 low-fat 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

Directions:

1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours 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 and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. 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.
6. For baby: Serve 1/2 to 1 cooled muffin.

By RecipeOfHealth.com