Blueberry Oat Muffins

Yield: 6 servings (2 per serving)

 

Ingredients:

1 C oats

1 C buttermilk, nonfat

1 C whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ C brown sugar

1 ea egg

¼ C vegetable oil

1 C blueberries

 

Method of Preparation: 

1. Preheat oven to 400 & line muffin tins with liners

2. Combine oats and buttermilk- set aside

3. Combine flour, baking powder, baking soda and salt; mix well.

4. Add egg and oil to the oat and buttermilk mixture; mix well.

5. Add the oat mixture to the dry ingredients and stir until just moistened.

6. Fold in blueberries

7. Fill muffins liners ¾ fill then bake for 15-22 minutes. 

 

Chef’s Notes/HACCP:

1. If using frozen blueberries, it is best to roll blueberries in flour to ensure minimal streaks throughout the muffins

2. Can add bran for more fiber.