Blueberry Oatmeal Muffins

Preheat oven to 40

Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal.

Place in a large bowl.

Weigh or lightly spoon flours into dry measuring cups; level with a knife.

Add flours and next 5 ingredients to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk and next 3 ingredients in small bowl; stir well with a whisk.

Add to flour mixture, stirring just until moist.

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.

Serve warm or at room temperature.

Serve 1/2 to 1 cooled muffin.