These muffins were introduced to me by a dear friend when we had a cooking extravaganza day and made a double batch to be shared between the two of us. I loved them then, and have made them several times since. I suggest you try this recipe if you are a fan of blueberries or muffins or both.
1 cup oats
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup plus 2 tablespoons low-fat buttermilk
3 tablespoons canola oil (I substitute naturally refined coconut oil-the kind without the coconut chunks that has no flavor)
1 tsp. vanilla extract (I am always pretty generous with vanilla)
2 cups blueberries
1 tsp. granulated sugar (this is used for sprinkling on top of the muffins so I use more than a tsp)
- Preheat Oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or use cupcake liners. (I use silicone cupcake molds)
- Place oats in blender and blend until finely ground
- In a large bowl, combine oats, flour, brown sugar, baking powder and soda, and salt. In a small bowl, with fork, blend egg, buttermilk, oil, and vanilla; stir into the flour mixture until the flour is moistened. Fold in berries.
- Spoon batter into muffin pan cups. Sprinkle with granulated sugar. Bake 23-25 minutes or until tooth-pick inserted in center of muffins comes out clean. Invert onto wire rack to cool.
When it comes to muffins, i’m not usually concerned with calories, but these are lower calorie at 165 calories a muffin if you’re interested in that information.