muffins for mom : blueberry-oatmeal muffins
Sunday, May 6, 2012 at 11:10AM 
Clock's ticking.
Are you thinking yet about what you'll do for those special women in your life who deserve to be celebrated on Mother's Day?
Maybe it's a trip to the spa (hello, hint to the father of my children if you're reading).
Or maybe diamonds are your style (seriously... is fine jewelry ever a bad idea? I think not.)
Or maybe just a day "off" and breakfast in bed (classic, if you ask me, and also always a welcome idea.)
Then let's get that menu started.
How about Blueberry-Oat Muffins?
Adapted from a similar recipe in Cooking Light - Way to Bake, these are a great option for easing into a whole grain muffin. They're made with oat flour (easily made with a quick whirl of oats in the food processor), and equal parts all-purpose flour and whole wheat pastry flour (my secret weapon in whole grain baking.) I can't imagine a mom who wouldn't appreciate waking up to fresh baked muffins on Mother's Day.
What are you planning for Mother's Day? Or what are you hoping is planned for you on Mother's Day?
Blueberry-Oat Muffins
Keywords: bake breakfast bread whole wheat
Ingredients (15 muffins)
- 1 2/3 cups old fashioned oats
- 3 ounces all purpose flour
- 2 1/2 ounce whole wheat pastry flour
- 1 cup light brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 1/2 cups low-fat buttermilk
- 1/4 cup coconut oil, melted
- 2 large eggs
- 2 cups blueberries
- Turbinado sugar
Instructions
Preheat oven to 400 degrees F.
Place oats in food processor and pulse until resembles a coarse meal.
Combine oats, flours and next 5 ingredients (through salt) in a large bowl. Make well in center of mixture.
Combine buttermilk, oil and eggs; add to oat mixture and stir just until blended. Fold in blueberries.
Divide batter evenly among muffin tins lined with baking cups. Sprinkle tops with Turbinado sugar.
Bake for 20 minutes or until done.
