I am a big fan of oats. Early in my career, I conducted research with a cardiologist studying the cholesterol lowering effects of oatmeal and oat bran. This grain is amazing! This recipe is the same one I used in the original oatmeal study…Oatmeal Blueberry Muffins. Not only are these easy to make but they have a terrific flavor and texture and contain 2.5 grams of fiber. For muffins with a finer texture, the oatmeal may be blended in a food blender or processor before mixing with dry ingredients.
These muffins freeze well if you want to store some for future enjoyment. But, the only way I have any leftover to save is when I double the recipe. You might want to consider that too!
Oatmeal Blueberry Muffins (makes a dozen)
2 cups oatmeal
3/4 cup all purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoons cinnamon
1/2 teaspoon salt
2/3 cups skim milk
3 Tablespoons vegetable oil (I prefer canola)
1 cup fresh or frozen blueberries
Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups. Combine dry ingredients in a mixing bowl. Add combined milk, oil and egg; mixing just until moistened. Gently stir in blueberries. Fill muffin cups almost full. Bake 20-22 minutes or until deep golden brown. Enjoy!