Breakfast, The Daily Blog, Vegetarian

Blueberry Oatmeal Muffins

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From Cooking Light‘s feature of First Foods: Baby Steps to a Lifetime of Healthy Eating

So, you might have already noticed that this is a recipe from a baby food book…I know. And before you ask: no I do not have any kids, nor am I planning on having any for quite a while. I saw this recipe and thought it looked great. It said that it is for 12-18 month olds; I might be a few hundred months older than that (give or take), but hey – I like moist, easily chewable blueberry muffins as much as the next baby! So, I made the recipe.

Preheat oven to 400 degrees. Place 1 2/3 cups quick-cooking oats in the food processor and pulse until oats resemble coarse meal. Place in a large bowl, along with 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 soda, 1 teaspoon baking powder, and 3/4 teaspoon salt. Stir well, then make a well in the center of the mixture.

In a small bowl, combine 1 1/2 cups buttermilk, 1/4 cup canola oil, 2 teaspoons grated lemon rind and 2 eggs. Mix well. Pour into the well in flour mixture. Stir until just moist.

Toss 2 cups frozen blueberries with 2 tablespoons all-purpose flour. This will keep the blueberries from turning the batter blue. If you use fresh blueberries, then you do not need to toss them with flour. Fold blueberries gently into batter.

Spoon batter into 16 muffin cups coated with cooking spray. You’ll notice that I ran out of muffin liners, so had to improvise with wax paper. It was a little bit messier, but actually worked out pretty well! Sprinkle 2 tablespoons granulated sugar evenly over batter. Bake for 20 minutes, or until muffins spring back when touched lightly in the center. Remove from pans immediately and cool. Be sure to cool muffins completely before feeding to a child.