Instructions

• Preheat oven to 400°F. Spray a 16-cup muffin tin with nonstick spray.
• Place 1⅔ cups quick cooking oats in a food processor and pulse until the oats resemble a coarse meal. Transfer the processed oats to a large bowl.
• Measure and set aside the 2 tablespoons all-purpose flour for the blueberries. To the large bowl with the oats add 2/3 cup all-purpose 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, and 3/4 teaspoon salt. Whisk the dry ingredients until evenly combined.
• In a separate bowl, whisk together 1½ cups low fat buttermilk, 1/4 cup canola or vegetable oil, 2 teaspoons grated lemon zest, and 2 large eggs until blended.
• Pour the wet ingredients into the dry ingredients and stir just until the dry ingredients are incorporated and the batter is moist (do not overmix).
• In a medium bowl, toss 2 cups fresh blueberries with the reserved 2 tablespoons all-purpose flour until the berries are lightly coated.
• Gently fold the floured blueberries into the batter, taking care not to crush the berries.
• Spoon the batter into the prepared muffin cups, dividing it evenly among the 16 cups.
• Sprinkle the tops of the muffins with the 2 tablespoons granulated white sugar.
• Bake for 18 to 22 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins sit in the pan for about 5 minutes, then transfer to a wire rack to cool.