Zen and the Art of Breakfast: Blueberry Oatmeal Muffins


For those that love the reassuring ritual of a muffin in the morning, but are feeling rather virtuous. Loaded with oats, whole wheat, and berries, but still sufficiently sweet.

Blueberry Oatmeal Muffins
Makes 16 muffins

butter or cooking spray to grease the tin
1 2/3 cups rolled oats
2/3 cup unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 cup light brown sugar, packed
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon fine-grain sea salt
2 eggs
1 1/2 cups low-fat buttermilk
1/4 cup safflower oil
2 1/2 teaspoons lemon zest
2 cups blueberries
2 tablespoons whole wheat flour
2 tablespoons raw cane sugar

1.) Grease 16 slots in two muffin tins and set aside. Preheat oven to 400 degrees. Pulse oats in a food processor until they resemble coarse meal. Put into a large bowl. Add the unbleached flour through the salt ingredients to the bowl and mix. Make a well in the center of the mixture.

2.) In a medium sized bowl, whisk eggs until yolk breaks apart. Add buttermilk, oil, and lemon zest and whisk to combine. Pour into the well of the dry ingredients and stir until just combined. In a small bowl, toss blueberries with the 2 tablespoons of flour. Add blueberries to the flour mixture and stir gently to distribute.

3.) Spoon batter into prepared muffin tins. Sprinkle with sugar. Bake for 20-25 minutes, or until a toothpick comes out sans goop.

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