Overnight Oatmeal Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.8 cup brown sugar dark packed
• 0.7 cup blueberries dried
• 2 large eggs lightly beaten
• 2 cups buttermilk low-fat
• 1 cup regular oats 
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 
• 1.7 cups flour whole wheat

Equipment

• bowl
• oven
• knife
• wire rack
• blender
• muffin liners
• measuring cup

Directions

1. Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.
2. Preheat oven to 35
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Place buttermilk mixture, flour, and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries.
5. Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray.
6. Bake at 350 for 15 minutes or until muffins spring back when touched lightly in center.
7. Remove muffins from pans immediately; place on a wire rack.