Blueberry Oatmeal Muffins

2/3 cup all-purpose flour (about 3 ounces)

1/2 cup whole wheat flour (about 2 1/3 ounces)

3/4 cup packed light brown sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2/3 cups quick-cooking oats

1 1/2 cups fat-free buttermilk

1/4 cup canola oil

2 teaspoons grated lemon rind

2 large eggs

2 cups fresh blueberries

2 tablespoons all-purpose flour

Cooking spray

2 tablespoons granulated sugar

Preheat oven to 400°.
Place oats in a food processor and pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Lightly spoon flours into dry measuring cups taking care to level with a knife. Add flours, light brown sugar, cinnamon, baking powder, baking soda and salt to oats and stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind and eggs in small bowl and stir well with a whisk. Add to flour mixture, stirring just until moist.
Gently fold the blueberries into the batter.
Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle batter with 2 tablespoons granulated sugar. Bake at 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.