Blueberry Oat Muffins (United States)
Don’t be fooled! Most of the muffins you see are really little cakes masquerading as muffins. They’re huge! And loaded with sugar. The tender little muffins in this recipe are made with 100% whole grain, so they’re incredibly healthy. In place of blueberries, you can add diced peaches, nectarines or pears. You can also do a mix of fruits for a fruit salad effect.
Ingredients
1 cup quick cooking oats
1 ½ cups buttermilk
¼ cup vegetable oil
2 tablespoons ground flax seed (optional)
½ cup packed brown sugar
1 egg, beaten
2/3 cup whole wheat pastry flour or all-purpose white flour
2/3 cup brown rice flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup blueberries
butter for greasing muffin tin
Equipment you’ll need
measuring cups and spoons
mixing bowl and spoon
12 cup muffin tin
1. Pre-heat oven to 375 degrees.
2. Combine oats and buttermilk in a mixing bowl. Mix well. Add the vegetable oil, ground flax seed, egg, and sugar. Stir until all ingredients until well combined. Make sure to break up any sugar clumps.
3. In a separate bowl combine the pastry or white flour, rice flour, baking soda and salt. Stir with a fork for 1 minute.
4. Add the flour mixture to the buttermilk mixture. Stir gently to combine the wet and dry ingredients. Now, very gently stir in the blueberries. Scoop batter into a greased muffin tin. Each cup should be ¾ full. Bake for 22 minutes.