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

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 cup s frozen blueberries 2 tablespoons all-purpose flour $ 2 tablespoons granulated sugar

1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.
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. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
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.