Recipe information
Total Time
3 hours 50 minutes (includes baking and cooling time)
Yield
Makes 8 large or 18 standard
Ingredients
Nonstick vegetable oil spray
2 1/3 cups quick-cooking oats
1 cup whole wheat flour
1/2 cup chopped pecans (about 2 ounces)
1/2 cup (packed) dark brown sugar
1/2 cup sugar
2 tablespoons natural oat bran
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 1/2 cups fresh or frozen wild blueberries
Ingredient Info: Natural oat bran can be found at many supermarkets and at natural foods stores.
Preparation
Step 1
Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray. Whisk oats and next 9 ingredients in large bowl. 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.
Step 2
Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.
