Adapted from my Epicurious app
Baking time: 20-25 minutes (or until the toothpick
comes out clean)
Makes 12 – 18 muffins
Ingredients:
Nonstick
vegetable oil spray
2 1/3 cups quick-cooking oats
1 cup whole wheat flour
½ cup chopped pecans (about 2 ounces)
½ cup (packed) dark brown sugar
½ cup sugar
2 tbsp natural oat bran
2 tbsp wheat germ (I was out so I just used wheat bran)
2 tsp ground cinnamon
1 ½ tsp baking soda
¾ tsp salt
1 cup buttermilk (you can make your own – just add juice of ½ lemon to 1 cup milk and let it sit for 5-10 minutes before adding to your batter)
½ cup canola oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 ½ cups fresh or frozen wild blueberries
2 1/3 cups quick-cooking oats
1 cup whole wheat flour
½ cup chopped pecans (about 2 ounces)
½ cup (packed) dark brown sugar
½ cup sugar
2 tbsp natural oat bran
2 tbsp wheat germ (I was out so I just used wheat bran)
2 tsp ground cinnamon
1 ½ tsp baking soda
¾ tsp salt
1 cup buttermilk (you can make your own – just add juice of ½ lemon to 1 cup milk and let it sit for 5-10 minutes before adding to your batter)
½ cup canola oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 ½ cups fresh or frozen wild blueberries
Directions:
1. Pre heat the oven to 375°F/180°C and coat a 12
cup muffin pan with cooking spray.
2. In a large bowl, whisk oats and next 9 ingredients. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
3. Evenly distribute in muffin cups (I use an ice cream scoop) and bake in the center of the oven until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins.
4. Cool in the pan on a cake rack for 10 minutes. Remove from the pan and continue to cool completely.
2. In a large bowl, whisk oats and next 9 ingredients. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
3. Evenly distribute in muffin cups (I use an ice cream scoop) and bake in the center of the oven until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins.
4. Cool in the pan on a cake rack for 10 minutes. Remove from the pan and continue to cool completely.
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