Blueberry Oat Muffins

• FOR THE TOPPING:
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Rolled Oats
• 1/2 teaspoons Cinnamon
• FOR THE MUFFINS:
• 1/4 cups Oil
• 1/4 cups Granulated Sugar
• 1/4 cups Brown Sugar (lightly Packed)
• 2 whole Large Eggs
• 1/4 cups Plain Greek Yogurt
• 1/2 cups Buttermilk
• 2 teaspoons Vanilla
• 1 cup All-purpose Flour
• 3/4 cups Oat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1-1/2 cup Blueberries, Fresh Or Frozen

1. Preheat oven to 425u0b0F. Lightly spray a muffin tin with nonstick spray, or line with paper liners. Set aside.
2. In a small bowl, prepare topping. Stir together brown sugar, rolled oats and cinnamon. Set aside.
3. For the muffins, in a medium bowl, whisk together oil, sugar, brown sugar, eggs, yogurt, buttermilk and vanilla until combined. In a large bowl, whisk together flour, oat flour, baking soda, baking powder and salt. Add blueberries and toss to coat with flour mixture. Make a well in center of dry ingredients and pour in liquid mixture. Stir until just combined; do not over-mix.
4. Divide batter between muffin cups, filling until almost full. Sprinkle topping onto muffins. Bake for 5 minutes at 425u0b0F, then lower oven temperature to 350u0b0F and continue to bake for another 20-24 minutes, until a toothpick inserted in the center of a muffin comes out clean.
5. Allow to cool in the muffin tin for at least 10 minutes before removing muffins. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.

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Taken from tastykitchen.com/recipes/breads/blueberry-oat-muffins-2/ (may not work)