Blueberry Oat Muffins

I picked 6 pounds of blueberries recently and have been busy trying to use them up before we head back to Umbria this coming weekend. I decided to make some healthy muffins one day, using a combination of whole wheat and oat flour, low fat buttermilk, and light olive oil. I topped my muffins with a combination of chopped almonds and rolled oats which added some texture in every bite. These muffins turned out really well, and although I used blueberries, any type of berry would work out well. This recipe makes 14 to 16 medium sized muffins, or 12 large ones. If you cannot locate oat flour, you can easily make it yourself by processing rolled oats in a food processor until finely ground.

• Oats, via their high fiber content, are already known to help remove cholesterol from the digestive system that would otherwise end up in the bloodstream and have special antioxidant properties.
• Low fat buttermilk helps keep the quick bread moist, but by using a low fat version helps keep the bread lower in total fat grams.
• Olive oil is a heart healthy unsaturated fat.
• Blueberries are leaders in antioxidant activity as well as adding fiber, vitamin C and manganese.