MIXED GRAIN AND BLUEBERRY MUFFINS

Mixed Grain and Blueberry Muffins image

These muffins aren't at all like the cakey blueberry muffins from your local coffee shop. They have a nice texture and a wholesome, grainy flavor. Better yet, your child will get lots of fruit in each muffin.

Provided by Martha Rose Shulman

Categories breakfast, brunch, side dish

Time 1h

Yield Twelve muffins

Number Of Ingredients 14

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Ingredients

2/3 cup rolled oats
1/2 cup low-fat milk
1/4 cup cornmeal
3/4 cup whole wheat flour
1/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Rounded 1/4 teaspoon salt
2 large or extra-large eggs
1/4 cup mild honey, like clover
1/2 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 heaped cup blueberries (a 6-ounce box)

Steps:

Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.
Sift together the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda and salt.
In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.
Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 8 grams, TransFat 0 grams