Preheat the oven to 400℉/200℃. Position rack to middle.
Paper line 12 muffin cups.
Combine oats and buttermilk in small bowl. Let stand while preparing other ingredients.
In a large mixing bowl, combine flour, baking powder, baking soda,salt and brown sugar. Whisk together. Set aside.
Add beaten egg, oil and lemon zest to oat mixture. Mix well.
Add oat mixture all at once to the dry ingredients. Stir just until moistened.
Gently fold in the blueberries.
Fill muffin liners 3/4 full.
Bake for 15-22 minutes or until top bounces back when lightly touched.
Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.
These can keep for a couple of days in airtight container at room temperature. They can also be frozen in airtight container for up to a month. The original recipe calls for melted butter, but as you can see, I substituted with vegetable oil.The 1/4 cup of vegetable oil can be replaced with applesauce.The all purpose flour can be replaced with whole wheat flour. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *recipe lightly adapted from Robin Hood
Blueberry Oat Muffins https://www.shelovesbiscotti.com/healthy-blueberry-oat-muffins/ July 8, 2018