Ingredients:
1 2/3 cups quick-cooking oats
2/3 cup 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 teaspoons grated lemon rind
2 eggs
2 cups frozen blueberries
2 tablespoons flour
cooking spray
2 tablespoons granulated sugar
Directions:
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.
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, rind, 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.
Fill 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar.
Bake for 20 minutes or until muffins spring back when touched lightly in center.
Remove from pans and cool on a wire rack.
Servings: 16
Time preparation: 20 min.
Time total: 40 min.