Monday, April 8th, 2013
My aunt introduced me to these muffins from Cooking Light a few years ago. They were the perfect thing for a warm August morning on Gardiner Lake in Machias, ME. They’ve since become my favorite blueberry muffins. I use fresh berries in this recipe and don’t bother coating them with flour. I also usually use sour milk (and sometimes a bit of yogurt) instead of buttermilk.
1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour
1/2 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
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
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. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons 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; place on a wire rack.
Jennifer Martinkus, Cooking Light, AUGUST 2010
Photo from thebittenword.com