Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
Combine 2¼ cups of the flour, rolled oats, baking powder, salt, cinnamon, and nutmeg in a large bowl. Whisk to blend thoroughly.
Combine buttermilk, eggs, sugar, and olive oil in a medium bowl. Whisk just until combined. Pour liquid mixture into the bowl of dry ingredients and stir just until incorporated (do not over mix). Toss blueberries with remaining 2 tsp. of flour and fold into muffin batter.
Spoon equal amounts of muffin batter into lined muffin cups, sprinkle with sugar, and bake for 25-30 min., until a wooden pick inserted into the center of the muffins comes out clean.
Originally Submitted
9/15/2008
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