Tuesday, September 20, 2011

'Morning Glory!' Blueberry Oatmeal Muffins

Since beginning Graduate School two weeks ago I've learned two very important things: eat before you go to class, and take food with you. Classes start at 5:30 and end at 8:30, but with commuting the whole process usually takes up about 4.5 hours of my evening. So last night, since my 'vacation' started, I planned on making some blueberry muffins before class to take with me. I try to make bites like those healthier because, really, it's like eating a cupcake or a donut with the amount of sugar that's in them. So I found this great recipe on Cooking Light for Blueberry Oatmeal Muffins. It got rave reviews so into the kitchen I went to test it out. Here's the recipe, but I also added some flaxseed meal to make it a bit healthier. They're fantastic! I'm calling them 'Morning Glory!' Blueberry Oatmeal Muffins because they are a perfect start to the day. Enjoy!


  • 1 2/3 cups quick-cooking oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 2 33/100 ounces whole-wheat flour (about 1/2 cup)
  • 1/2 c flaxseed meal (optional)
  • 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
  • large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 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.
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