Oat Muffins with Blueberries


2 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1 cup buttermilk

2 extra-large eggs

1/2 cup packed light brown sugar

1/4 cup safflower oil

1 teaspoon pure vanilla extract

1/2 cup old-fashioned rolled oats

1 cup fresh blueberries



Preheat the oven to 375 degrees. Lightly grease a 12-cup muffin tin with cooking spray.

In a large bowl, whisk together the flour, baking powder, and baking soda.

In a separate bowl, whisk together the buttermilk, eggs, brown sugar, oil, and vanilla.

Add the buttermilk mixture and the oats to the flour mixture and stir until just combined. Gently fold in the blueberries. 

Scrape the batter into the prepared muffin tin, filling the cups three-quarters full.

Bake for 15 minutes, until a toothpick inserted comes out clean (watch for blueberries). 

Let the muffins cool in the pan for 5 minutes, then remove them and place on a wire rack to cool.

Yield: 12 muffins