Blueberry-Pear-Ginger-Oatmeal Muffins

Sent in by Barbara Estabrook of Rhinelander, Wis., this recipe earned high marks from our tasters for its creative (not to mention virtually fat-free) combination of oats and fruit. Here’s what we discovered:

Test Kitchen Discoveries

• Frozen blueberries can be substituted for fresh.
• Combine the dry and wet ingredients independently and then fold them together—this is the “quick bread” mixing method. Don’t overmix the batter; blend it until just barely combined.
• Add the raisins, pear, and blueberries after the batter is blended to ensure proper incorporation of wet and dry ingredients. Fold carefully to avoid overmixing.