Breakfast- Blueberry Oatmeal Muffins

Ingredients

• 1 2/3 cups Oatmeal quick cooking
• 2/3 cup Flour
• 1/2 cup Whole wheat flour
• 3/4 cup Brown sugar light
• 2 teaspoon Cinnamon
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 3/4 teaspoon Salt
• 1 1/2 cups Fat free buttermilk
• 1/4 cup Vegetable oil
• 2 teaspoon Lemon zest
• 2 Egg
• 2 cups Blueberries frozen
• 2 tablespoon Flour
• 2 tablespoon Sugar

Instructions

1. Preheat oven to 400?.
2. Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
3. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
4. Combine buttermilk, oil, rind, and eggs 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 them into the batter.
6. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. 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. Serve warm or at room temperature.