Blueberry Oatmeal Muffins

I got this recipe from Cooking Light, but made a few changes to it. Don't be afraid of the fact that they are healthy, they really are good. My son's friend said he had never had blueberry muffins before and tried them and even he liked them!

1 2/3 cup rolled oats
1/3 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup packed light brown sugar (I use the Splenda mix)
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 1/2 cup buttermilk
1/4 cup vegetable oil
2 tsp. grated lemon rind
2 large eggs
2 cups frozen blueberries
2 Tbs. granulated sugar(opptional)

Preheat oven to 400 degree. Place oats in food processor; pulse 6 times. Place in large bowl. Add flours and next 5 ingredients (through salt) to oats in bowl. Stir well with a whisk. Make a well in the center of mixture.

Combine buttermilk, oil, rind, and eggs in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Gently fold blueberries into the batter.

Spoon batter into 16 muffin cups coated with cooking spray or foil liners; sprinkle with 2 Tbs. sugar. Bake at 400 degrees for 20 minutes or until muffins spring back when touched in the center. Remove from pans immediately. Place on wire rack to cool. Yield: 16.