Blueberry Oatmeal Muffins

Adapted from a recipe from Gourmet magazine, February 1995.

Makes 12 muffins

1 cup old-fashioned rolled oats
1 cup low-fat buttermilk
1 large egg, lightly beaten
1/2 cup firmly packed light brown sugar
6 Tablespoons canola oil
3/4 cup whole wheat pastry flour
1/4 cup wheat germ
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup fresh or frozen blueberries
1/3 cup chopped toasted pecans or walnuts

In a large bowl, combine oats and buttermilk and let stand 1 hour.

Preheat oven to 400 and grease a 12-muffin tin.

Add egg, sugar and oil to oat mixture, stirring until just combined.

In a medium bowl, whisk together flour, salt, baking powder, baking soda and nuts. Add to oat mixture, stirring until just combined.  Fold in berries. 

Divide batter evenly among prepared muffin cups. bake in the middle of the oven until golden and tester comes out clean, about 20 minutes.

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Published in: on March 14, 2010 at 3:33 pm  Leave a Comment  

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