Blueberry Muffins: The Sequel!

Worked on a tweak to my Blueberry Muffin Recipe this morning. Wanted to make something with a little more moisture and a brighter flavor. (They are still South Beach Diet friendly!)

Ingredients:
1 cup plus 2 tbsp. rolled oats
1 1/2 cup buttermilk
1 1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp. lemon zest
1 cup fresh blueberries
2 eggs
3/4 cup splenda
1/3 cup canola oil
1 tsp vanilla extract
1 tsp lemon flavoring


Directions:
Preheat oven to 425 degrees. Coat a 12-cup muffin tin with nonstick spray. In a small bowl, mix 1 cup of the oatmeal with buttermilk and let it sit for 30 minutes. In a medium bowl, combine flour, baking powder, baking soda, salt and blueberries. Stir to coat blueberries in the flour. In a large bowl, combine eggs, oil, Splenda, lemon zest, lemon flavoring and vanilla and blend well. Add oatmeal mixture and flour mixture. Stir until just combined but do not overmix. Divide batter into muffin cups, filling them 2/3 full. Sprinkle each muffin with 1/2 tsp of oatmeal. Bake 15-20 minutes or until a toothpick inserted into center of a muffin comes out clean. Cool in pan for 5 minutes. Remove from pan and cool completely on rack. Yields 12 muffins.


Thoughts:
The recipe could still use more sweetness. I think the brown sugar Splenda would be better than the white. The moisture level was much better this time and the flavor was much brighter.