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Oats are one of those wonderful superfoods that are full of countless nutritional benefits, containing important vitamins, minerals, fiber and antioxidants. Oats have been known to aid in weight loss, lower blood sugar levels and reduce the risk of heart disease.

Need an idea for a healthy breakfast or even a snack that’s not the same old oatmeal in a bowl? This Blueberry Oatmeal muffin recipe is full of fiber, antioxidants and plenty of vitamins to keep you full and energized throughout the morning! If blueberries are not your favorite fruit, they can be substituted for strawberries, bananas or even raspberries. Either way, these muffins make a great snack, so enjoy!

RECIPE: Blueberry Oatmeal Muffins

Yield: 16 muffins

INGREDIENTS:

1 2/3 cups quick-cooking oats
3 oz. all-purpose flour (about 2/3 cup)
3/4 cup packed light brown sugar
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
2 tsp. grated lemon rind
2 large eggs
2 cups frozen blueberries
2 Tbsp. all-purpose flour
Cooking spray
2 Tbsp. granulated sugar

DIRECTIONS:

1. Preheat oven to 400 degrees. Place oats in a food processor. Pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
2. Weigh or lightly spoon flours into dry measuring cups, level with a knife. Add flours and next 5 ingredients to oats in bowl. Stir well with a whisk. Make a well in center of mixture.
3. Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
4. Toss berries with 2 tablespoons flour and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray: sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
5. Remove from pans immediately, and place on a wire rack. Serve warm or at room temperature.