Blueberry Oat Muffins

Ingredients:

• 2 1/3 cups of rolled oats
• 1 cups of all purpose flour
• 3/4 cup whole wheat flour
• 1 ¼ cup packed light brown sugar
• 3 tsp ground cinnamon
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 ¼ cups plain low fat yogurt
• 2/3 cup vegetable oil
• 3 tsp lemon zest
• 3 large eggs
• 3 cups frozen blueberries
• Granulated sugar to sprinkle on top

Directions:

1. Pre heat oven to 400 degrees.
2. In a food processor, process oats until they look like coarse meal.
3. In a large bowl, whisk together the flours, sugar, cinnamon, baking powder, baking soda and salt. Add the oatmeal to the flours and stir to combine.
4. In the bowl of a standing mixer fitted with a paddle, combine the yogurt, eggs, oil and zest and beat until smooth. With the mixer on, slowly add the dry ingredients and beat on slow until well incorporated.
5. Toss the frozen blueberries with the flour then fold into the batter.
6. Line the muffin tins with paper liners. Using an ice cream scoop, fill each paper liner about 2/3 full.
7. Bake for 18 minutes or until the muffins are well risen and golden brown.