Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins
From epi (the Epicurious iPad app)

Printable Recipe

Hands-on time: 10 minutes
Baking time: 20-30 minutes - or until the toothpick comes out clean (depending on the size of the muffins)

Makes 16 standard or 8 large muffins

Ingredients:
2 cups old fashioned rolled or quick cooking oats
1 cup whole wheat flour
½ cup pecans, coarsely chopped & lightly toasted
½ cup packed brown sugar
½ cup sugar
2 tbsp oat bran (I ran out so I used wheat bran)
2 tbsp wheat germ (I ran out so added 2 more tbsp wheat bran)
2 tsp gr cinnamon
1 ½ tsp baking soda
¾ tsp salt
1 cup buttermilk
½ cup canola oil
1 egg
1 tsp vanilla extract
1/3 cup boiling water
2 cups fresh or frozen blueberries


Directions:
1. Pre heat the oven to 375°F/190°C and coat 2 8 portion muffin tins with cooking spray or line with individual muffin papers.

2. In a large bowl, whisk together the flour, pecans, oats, sugars, bran, baking soda, cinnamon and salt.

3.In a medium size bowl combine the buttermilk, egg, oil, vanilla and add to the bowl of dry ingredients. Mix and add boiling water. Let stand for a couple of minutes. Stir just until blended and gently fold in the blueberries. Evenly divide the batter among the muffin cups.

4. Bake for 20-30 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done.