Oatmeal Whole Wheat Blueberry Muffins
Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.
Ingredient
- 1 cup buttermilk
- 1 cup old-fashioned oats
- 1/3 cup vegetable oil
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh or frozen (thawed and drained) blueberries
Direction
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
- In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.
