Blueberry oatmeal muffins

Blueberry Oatmeal muffins

Ingredients

    * 1 2/3 cups quick-cooking oats
    * 2/3 cup all-purpose flour
    * 1/2 cup whole wheat flour
    * 3/4 cup packed light brown sugar
    * 2 teaspoons ground cinnamon
    * 1 teaspoon baking powder
    * 1 teaspoon baking soda
    * 3/4 teaspoon salt
    * 1 1/2 cups fat-free buttermilk
    * 1/4 cup canola oil
    * 2 large eggs
    * 2 cups frozen blueberries
    * 2 tablespoons all-purpose flour
    * Cooking spray
    * 2 tablespoons granulated sugar

Preparation

Preheat oven to 400°.

Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.

Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk, oil, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Toss berries with 2 tablespoons flour, and gently fold them into the batter.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.