OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS

Oatmeal-Whole Wheat Blueberry Muffins image

Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot.

Provided by Betty Crocker Kitchens

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup buttermilk
1 cup old-fashioned oats
1/3 cup vegetable oil
1/2 cup packed brown sugar
1 egg
1/2 cup whole wheat flour
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

Steps:

Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 11 g, TransFat 0 g