Blueberry Oatmeal Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 cups blueberries frozen
• 0.3 cup canola oil 
• 2 large eggs 
• 0.7 cup flour all-purpose
• 2 tablespoons flour all-purpose
• 2 tablespoons granulated sugar 
• 2 teaspoons ground cinnamon 
• 2 teaspoons lemon rind grated
• 0.8 cup brown sugar light packed
• 1.5 cups buttermilk low-fat
• 1.7 cups quick-cooking oats 
• 0.8 teaspoon salt 
• 0.5 cup flour whole-wheat

Equipment

• food processor
• bowl
• oven
• knife
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal.
3. Place in a large bowl.
4. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
5. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
6. Combine buttermilk and next 3 ingredients (through eggs).
7. Add to flour mixture; stir just until moist.
8. 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.
9. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center.
10. Remove from pans immediately; place on a wire rack.