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
Preparation
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.
