Oatmeal-Whole Wheat Blueberry Muffins
- Prep 15 min
- Total 40 min
- Servings 12
Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.
Created Sep 9, 2011
Ingredients
- 1 cup buttermilk
- 1 cup old-fashioned oats
- 1/3 cup vegetable oil
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup Gold Medal® all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh or frozen (thawed and drained) blueberries
Steps
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1Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
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2In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
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3Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Information
No nutrition information available for this recipe
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