Although these are oatmeal muffins, because of the blueberries they remain sweet and light. Try making these muffins with half whole wheat flour, you will hardly notice a difference. If you are looking for an even lighter, fluffier, cakier muffin try these regular blueberry muffins.
I got 5lbs of fresh blueberries last week and ended up making two batches of these oatmeal blueberry muffins because they were so good. Amazingly we ate through all of our blueberries really quickly and now I am wishing I had bought more.
[print_this]Oatmeal Blueberry Muffins
Adapted from The Food Processor Bible
1 cup flour
¼ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup oats
1 cup milk
1 tbsp. vinegar, or raspberry vinegar
½ cup brown sugar
½ cup oil
1 cup blueberries
1. Preheat the oven to 400F. Wash and dry the blueberries. Toss with a tablespoon of the flour.
2. Whisk together flour, salt, baking powder and soda. Set aside. Combine the milk and the vinegar and let sit for 2-3 minutes. Put the oats and the milk mixture into the bowl of a food processor and let sit for a few minutes.
3. Process the mix a few times. Add the egg, sugar and oil. Process for 10 seconds.
4. Combine wet and dry without over mixing. Add the blueberries and stir to combine.
5. Spoon into muffin tins and bake for about 18 minutes.[/print_this]