Blueberry Oatmeal Muffins

It’s safe to say that holidays always turn into an eating-fest, and Valentine’s Day today was no exception. I woke up early to make delicious Oatmeal Blueberry Muffins from Cooking Light magazine, so I could bring a sweet treat to work. Mid morning, after devouring two muffins, a 2 foot soft pretzel with cheese sauce arrived at my office from my husband! The day continued in the same fashion, with a large Mexican lunch and an afternoon filled with candy. Not to mention, tonight’s dinner will be nothing short of decadent. And to think I attempted to start the day right with my lightened up muffins!

The muffins, by the way, were a hit! With half wheat flour, oatmeal, and a generous amount of fresh blueberries in every bite, these muffins will not make you feel weighted down.

I hope you had a great Valentine’s Day, whether it was completely gluttonous or not!
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Blueberry Oatmeal Muffins

Source: Cooking Light

What You Need

  • 1 2/3 cups quick-cooking oats
  • 3 ounces all-purpose flour (about 2/3 cup)
  • 2.33 ounces whole-wheat flour (about 1/2 cup)
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons grated lemon rind
  • 2 large eggs
  • 2 1/2 cups fresh blueberries (can use frozen)
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar

What To Do

  1. Preheat oven to 400°.
  2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
  3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
  4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
  5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.


The original recipe called for 2 cups of blueberries, instead of 2 1/2, but I added extra. Adjust accordingly for your liking.

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