Blueberry Oatmeal Muffins Recipe

I got this recipe from the blueberry u-pick it farm that we go to every summer. Theres nothing like a fresh blueberry muffin.



    • 1 1/2 cups quick-cooking oats
    • 2/3 cup all-purpose flour
    • 1/2 cup whole-wheat flour
    • 1/2 cup packed light brown sugar
    • 1 tsp ground cinnamon
    • 1 tsp ground nutmeg
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 3/4 teaspoon salt
    • 1 cup fat free buttermilk
    • 1/4 cup canola oil
    • 1 tsp vanilla
    • 2 tsp lemon zest
    • 1/2 cup liquid egg substitute (like EggBeaters)
    • 2 cups fresh blueberries


  1. Preheat oven to 400°.
  2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
  3. Add in flours, baking soda, baking powder, salt, sugar, cinnamon and nutmeg; stir well.
  4. In a separate bowl, combine buttermilk, oil, vanilla, lemon zest and liquid egg substitute. Then add to flour mixture; stir just until moist.
  5. Gently fold blueberries into batter. Spoon batter into 16 muffin cups coated with cooking spray.
  6. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center.
  7. Remove from pans immediately; place on a wire rack.

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