Nick’s birthday was a few days ago, so…
Happy Belated Birthday, Nick!
Sadly, Nick spent most of the day traveling home from training in California, flying from Fresno to Salt Lake to Atlanta to Meridian. No fun. Not to mention that due to the time zone change he lost a whole 2 hours of his birthday in transit!
Since we didn’t have much time to celebrate on the actual day, I decided to make Nick a birthday breakfast the next morning. Cupcakes aren’t normally part of a balanced breakfast (unless you’re my friend Laura), but luckily muffins are the same shape!
Since all our new neighbors have been showering us with holiday treats and goodies, I decided I’d try to keep in on the healthy side. This recipe came from Cooking Light, and though they were nutritious, they were definitely delicious!
Blueberry Oatmeal Muffins
(from Cooking Light)
makes 16 muffins
- 1 2/3 cups quick-cooking oats
- 2/3 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 3/4 cup packed light brown sugar
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups low-fat buttermilk
- 1/4 cup canola oil
- 2 tsp lemon zest
- 2 eggs
- 2 cups frozen blueberries
- 2 tbsp all-purpose flour
- sugar, for sprinkling
Preheat oven to 400°. Place oats in a food processor and pulse 5 to 6 times or until oats resemble coarse meal.
Place oats in a large bowl. Add flours and next 5 ingredients (through salt) to oats and mix well. In another bowl, combine buttermilk, canola oil, lemon zest, and eggs. Add to flour mixture and stir just until moist.
Toss berries with 2 tablespoons flour. (This prevents them from all sinking to the bottom of the muffins. If you use fresh blueberries, you can skip this.)
Fold the blueberries into the batter. Spoon batter into 16 muffin cups lined with cupcake liners or coated with cooking spray, and sprinkle sugar on top of each cup.
Bake 20 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately and cool on a wire rack.
Though I rarely make impulse purchases at the grocery store, when I saw Land O’ Lakes Cinnamon Sugar Butter, I couldn’t really say no. Blueberry muffins + cinnamon sugar butter = a match made in heaven.