Blueberry Muffins

Posted on Wednesday, May 9, 2007 at 05:32

I got this out of a Cooking Light magazine - think it was the Jan 06 one. They turned out nice and moist and not to sweet. If you like sweeter than sweet muffins, these probably won't be for you unless you "tweak" them. Hope you enjoy them as much as I do.

1 2/3 cups quick cooking oats (I use organic)

2/3 cup unbleached flour

1/2 cup whole wheat flour

3/4 cup packed brown sugar (I'm thinking of trying sucanat next time)

2 tsp 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 (I omit this)

2 large eggs (I use farm fresh organic)

2 cups frozen blueberries (Again, ones I picked in the wild)

2 Tbs unbleached flour

2 Tbs sugar (I use evaporated cane juice or omit this)

Preheat oven to 400. Place oats in food processor; pulse 5-6 times to resemble coarse meal. Place in large bowl. Add flours,brown sugar,cinnamon,baking powder,soda, and salt. Stir with wisk to blend. Combine buttermilk, oil,eggs,and lemon rind (if using). Add to flour adn stir just until moist. Toss berries with 2 Tbs flour (helps to prevent sinking) adn gently fold into batter. Spoon into 16 muffin cups coated with cooking spray or oiled and lightly floured. Sprinkle with 2 Tbs sugar if desired. Bake 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on wire rack. Serve warm or at room temp.

These freeze very well. Have 170 calories and 4gm protein per muffin.