Blueberry Oatmeal Muffins

(From Cooking Light's new cookbook "First Foods: Baby Steps to a Lifetime of Healthy Eating")

Ingredients:
1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup packed light brown sugar
2 teaspoons 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 teaspoon grated lemon rind (optional, I left out)
2 large eggs
2 cups frozen blueberries (tossed in 2 T. flour)
cooking spray
2 T. granulated white sugar

Instructions:
1. Preheat oven to 400 degrees.
2. Place oats in food processor; pulse 5-6 times or until oats resemble coarse meal. Place in large bowl.
3. Add flours and next 5 ingredients 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 until just moist.
5. Toss berries with 2 T. flour, and gently fold into batter. Spoon batter into 16 (I used  more like 18-19) muffin tins coated with cooking spray, sprinkle 2 T. of granulated sugar evenly over batter.
Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on wire rack.

Calories: 190 each