Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins (Adapted from Light and Easy Baking)

3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup quick oats
1 tablespoon baking powder
1/2 teaspoon salt
1 cup lemon yogurt
1/3 cup vanilla or granulated sugar
3 tablespoons unsalted butter, melted
1 large egg
1 teaspoon fresh lemon zest
1 teaspoon vanilla
1 generous cup of frozen wild blueberries

Preheat oven to 400

Reserve 1 tablespoon of the all-purpose flour and set aside.

In a large bowl, whisk together the flours, oats, baking powder and salt.

In a small bowl, whisk together yogurt, sugar, butter, egg, lemon zest and vanilla.

In another small bowl, toss together blueberries and reserved tablespoon of flour.

Pour the wet ingredients into the dry and stir just until combined. Gently fold in blueberries.

Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray. Bake until the centers spring back when lightly touched, about 15-20 minutes.

Remove and let stand for 3-5 minutes - remove the muffins and let cool on a wire rack.

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