Blueberry Oatmeal Muffins

Decided to make more muffins since the last batch was gone in less than 48 hours! Super easy and very tasty.

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 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1-1/2 cup low-fat buttermilk

1/4 cup canola oil

2 tsp grated lemon rind

2 large eggs

2 cups frozen blueberries

2 Tbsp all purpose flour

2 Tbsp granulated sugar

Cooking Spray

Directions:

Preheat oven to 400 degrees.

Place oats in a food processor; pulse 5-6 times until oats resemble coarse meal. Place in a large bowl. Combine oats, flours, brown sugar, cinnamon, baking powder, baking soda and salt; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk, canola oil, grated lemon rind and eggs in a small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Toss berries with 2 Tbsp flour and gently fold into batter.

Spoon batter into muffin cups coated with cooking spray; sprinkle 2 Tbsp granulated sugar evenly over batter.

Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; and cool.

Makes about 16 muffins, or 32 mini muffins.