I have made this recipe a few times and use my good cinnamon when making them. Did you know there are several different types of cinnamon and it can be very healthy for you? These don’t last long in our house, they are becoming the kids favorites too — well they say that about everything with blueberries in it! Most of the ingredients we buy in bulk from our local Amish store, it is quite a bit less expensive than specialty stores. Enjoy!
Blueberry Oatmeal Muffins
Bon Appétit | November 2010
- Nonstick vegetable oil spray
- 2 1/3 cups quick-cooking oats
- 1 cup whole wheat flour
- 1/2 cup chopped pecans (about 2 ounces)
- 1/2 cup (packed) dark brown sugar
- 1/2 cup sugar
- 2 tablespoons natural oat bran
- 2 tablespoons wheat germ
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
- 1 1/2 cups fresh or frozen wild blueberries
Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray. Whisk oats and next 9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.