Tools you’ll need
- 16-cup large muffin pan
- One large bowl
- One small bowl
- One whisk
- A food processor
- One grater
Ingredients
1 2/3 cups quick-cooking oats
⅔ cup all-purpose flour
½ cup whole-wheat flour
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
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar
Directions
- 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.
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add all-purpose flour, whole-wheat flour, light brown sugar, ground cinnamon, baking powder, baking soda, and salt in the bowl of oats; stir well with a whisk. Make a well in the center of mixture.
- Combine buttermilk with canola oil, grated lemon rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
- Toss blueberries with 2 tablespoons of all-purpose flour, and fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons of 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 and place on a wire rack.
Recipe adapted from MyRecipes.com
