Saturday, May 07, 2005

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins (Adapted from Light and Easy Baking)

3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup quick oats
1 tablespoon baking powder
1/2 teaspoon salt
1 cup lemon yogurt
1/3 cup vanilla or granulated sugar
3 tablespoons unsalted butter, melted
1 large egg
1 teaspoon fresh lemon zest
1 teaspoon vanilla
1 generous cup of frozen wild blueberries

Preheat oven to 400

Reserve 1 tablespoon of the all-purpose flour and set aside.

In a large bowl, whisk together the flours, oats, baking powder and salt.

In a small bowl, whisk together yogurt, sugar, butter, egg, lemon zest and vanilla.

In another small bowl, toss together blueberries and reserved tablespoon of flour.

Pour the wet ingredients into the dry and stir just until combined. Gently fold in blueberries.

Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Bake until the centers spring back when lightly touched, about 15-20 minutes.

Remove and let stand for 3-5 minutes - remove the muffins and let cool on a wire rack.

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  1. thanks for the great recipe. i made the muffins today & substituted lime yogurt ( no lemon yogurt at our local store) & they still tasted wonderful. marian from washington state

  2. I never have whole wheat pastry flour...can I substitute all purpose flour? Or, would cake flour be a better substitute?

  3. Marian - Glad you liked them!

    Gigi - I would just use regular all-purpose!

  4. I just found this recipe and wanted to make it, but I don't have quick oats. Would regular oats work? Thanks!

  5. Jessica - Probably. You could also pulse regular old-fashioned oats a couple times in a food processor or blender and end up with quick oats too!

  6. Can I use fresh big fat juicy blueberries instead?

  7. Anon - I don't see why not!