Blueberry Oatmeal Muffins

Hearty, moist and delicious! I love how the sugar sprinkled on top gives it a little crunch. This is definitely another blueberry recipe to bring up with us when we finally make it to Maine... I'm excited to try this again with fresh blueberries once they're in season.

Blueberry Oatmeal Muffins
Courtesy of Cooking Light



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
2 tablespoons granulated sugar

Preheat oven to 400°F. Line a muffin pan with muffin cups or lightly coat with cooking spray.

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

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

Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into muffin pan; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.