Better Blueberry Muffins (Shape Magazine)

• MUFFINS
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup sugar, plus
• 2 teaspoons sugar
• 1/2 cup oats (quick-cooking, NOT instant)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup low-fat buttermilk, plus
• 2 tablespoons low-fat buttermilk
• 1 egg (large)
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh blueberries, washed & dried
• TOPPING
• 1/4 cup blueberry preserves (or all-fruit spread)
• 24 fresh blueberries, washed & dried

1. Preheat oven to 375.
2. Combine flour, 1/2c sugar, oats, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl whisk together buttermilk, egg, oil, and vanilla.
4. Toss blueberries with flour mixture.
5. Pour wet ingredients into flour mixture and stir gently.
6. Line a 12 count muffin pan with paper liners (or spray a non-stick pan with cooking spray). Divide the batter evenly; sprinkle with remaining sugar.
7. Bake 12-15 minutes or until tops are just set. Remove pan from oven and top each muffin with 1t fruit spread and 2 blueberries.
8. Bake 3-5 minutes more until golden. Cool in pan for 10 minutes and serve.

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Taken from www.food.com/recipe/better-blueberry-muffins-shape-magazine-432030 (may not work)