OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS

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15 min Prep
40 min Total
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12 Servings

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Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.


Ingredient List
  • Small check mark in a circle icon1 cup buttermilk
  • Small check mark in a circle icon1 cup old-fashioned oats
  • Small check mark in a circle icon1/3 cup vegetable oil
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1/2 cup whole wheat flour
  • Small check mark in a circle icon1/2 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1 cup fresh or frozen (thawed and drained) blueberries
Preparation
  1. 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.
  2. 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.
  3. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.