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2 1/2 cups quick cooking oats
1 cup whole wheat flour
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
1/4 cup sugar
2 tablespoons natural oat bran
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
1 large egg
1/2 cup boiling water
1 1/2 cups fresh or frozen wild blueberries
Preheat oven to 375 degrees. Spray 8 large muffin cups or 18 standard muffin cups with nonstick spray.
Whisk oats and next 9 ingredients in a large bowl.
Add buttermilk, oil, egg and vanilla; stir to blend. Stir in boiling water and let stand for 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.