Blueberry Oatmeal Muffins

Makes 16 servings

Meredith Swanson

ingredients

1
1. Preheat oven to 400 degrees
2
2. Place oats in a food processor, pulse 5 to 6 times until oats resemble coarse meal. Place in a bowl.
3
3. Lightly spoon flour into dry measuring cups, level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl, stir well with a whisk. Make a well in center of mixture.
4
4. Combine buttermilk, oil, rind, and eggs in a small bowl, stir well with a whisk. Add to flour mixture, stirring just until moist.
5
5. Toss blueberries with 2 tbsp flour, gently fold into the batter.
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6. Spoon batter in 16 muffin cups lined with paper liners, sprinkle batter with 2 tbsp granulated sugar.
7
7. Bake at 400 degrees, for 18 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.