Blueberry Oatmeal Muffins

• 1 2/3 cups quick-cooking oats
• 3 ounces all-purpose flour (about 2/3 cup)
• 2.33 ounces whole-wheat flour (about 1/2 cup)
• 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 low-fat buttermilk
• 1/4 cup canola oil
• 2 teaspoons grated lemon rind
• 2 large eggs
• 2 cups frozen blueberries
• 2 tablespoons all-purpose flour
• Cooking spray
• 2 tablespoons granulated sugar

1. Preheat oven to 400u0b0.
2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter. Bake at 400u0b0 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.
6. For baby: Serve 1/2 to 1 cooled muffin.

quickcooking oats, flour, flour, brown sugar, ground cinnamon, baking powder, baking soda, salt, lowfat buttermilk, canola oil, lemon rind, eggs, frozen blueberries, flour, cooking spray, sugar

Taken from www.myrecipes.com/recipe/blueberry-oatmeal-muffins (may not work)