Blueberry Lemon Muffins

My boys wanted some muffins and we decided on blueberry lemon. Only problem, I only had 1/2 cup of flour on hand. I really did not want to pile all three boys in the van to drive to grocery store for more. So I searched my pantry for something I could grind up into flour. I first thought about almond, but that would take a whole lotta almonds. Then I saw the big giant bags on oatmeal. Bingo! I just put a few cups of it into my food processor for a few minutes until it was fine like flour. I went ahead and used the 1/2 cup of flour I had as well, because I had read that oat flour tends to crumble when baked (unless it is mixed with regular flour). So, here's the recipe. They turned out great!

Blueberry Lemon Muffins

3 tbsp melted butter (or oil if you'd prefer)
1/2 cup whole wheat (or all-purpose) flour
1 1/2 cups oat flour
1/2 cup sugar (I use the Sugar in the Raw brand)
1/2 tsp salt
3 tsp baking powder
1 egg
1 cup milk
3 tsp grated lemon zest
1 cup fresh or frozen blueberries

1. Heat oven to 375 degrees F. Spray or grease a 12-cup muffin tin or line it with muffin cups.

2. Mix together the dry ingredients in a bowl. Beat together the egg, milk, melted butter and lemon zest. Add the wet ingredients to the dry ingredients and combine just until the dry ingredients are moistened. Fold in blueberries.

3. Spoon the batter into the muffin tins and bake for about 20 minutes. Remove from oven and let cool for about five minutes before taking them out of the tin.


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