Whole Wheat-Oatmeal And Buttermilk Blueberry Muffins Recipe

Name: Whole Wheat-Oatmeal And Buttermilk Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 2 cups quick oats; 4 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 2 1/4 cups low-fat buttermilk; 1/2 cup oil; 1/4 cup Splenda Sugar Blend for Baking (or 1/2 cup white sugar); 2 pints fresh blueberries (or the equivalent un-thawed frozen berries, or even more, if you dare!)

Servings: persons

2 cups whole wheat flour
2 cups quick oats
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 1/4 cups low-fat buttermilk
1/2 cup oil
1/4 cup Splenda Sugar Blend for Baking (or 1/2 cup white sugar)
2 pints fresh blueberries (or the equivalent un-thawed frozen berries, or even more, if you dare!)

1
Preheat oven to 400 degrees.
2
Prepare muffin pans with foils, papers or grease and flour, whichever you prefer. Rinse fresh berries and set to drain.
3
In a large mixing bowl, combine flour, oats, powder, soda and salt using a wire whisk or your (clean) fingers.
4
In a smaller mixing bowl, beat the eggs, oil, sweetener and buttermilk together well.
5
Pour the wet mixture onto the dry mixture, and add the berries. Gently fold the mixture together, being careful not to break the berries and to just wet all the dry ingredients.
6
The batter should be fluffy. Fill the wells in the muffin pans very full. If you only do the typical 2/3rds full, you'll need another half muffin pan to accommodate all the batter.
7
Bake about 20 minutes at 400 degrees. If using foils or papers, remove the muffins from the pan as soon as you can. We find if we don't, any berry juice that has seeped out and touches the pan becomes like glue when cool.

1713

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups whole wheat flour, 2 cups quick oats, 4 teaspoons baking powder, 2 teaspoons baking soda, and more.

Yes, Whole Wheat-Oatmeal And Buttermilk Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat-Oatmeal And Buttermilk Blueberry Muffins

How did you like this recipe?

Frequently Asked Questions