Shelly's Recipe

BLUEBERRY OATMEAL MUFFINS

Category: Muffins

1 2/3 cups quick-cooking oats
2/3 cup flour
1/2 cup whole wheat flour
3/4 cup packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk
1/4 cup canola oil
2 tsp grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tbsp lour
Cooking spray
2 tbsp 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 tbsp flour, and gently fold them into the batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tbsp 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.