Categories: Breakfast

Ingredients

• 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

Directions

1. 1. Preheat oven to 400°.

2. 2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

3. 3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

4. 4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

5. 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 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

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