Instructions

• Place a rack in the center of the oven and preheat to 400°F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners and lightly coat the liners. Set the tin aside.
• In a large mixing bowl, stir together 1 ½ cups white whole wheat flour, ¾ cup old-fashioned rolled oats, ½ cup lightly packed light brown sugar, 1 tablespoon baking powder, ½ teaspoon ground cinnamon, and ½ teaspoon kosher salt until evenly combined.
• In a separate bowl, whisk together 1 cup nonfat milk plus 2 tablespoons, ¼ cup unsalted butter (melted and cooled), 2 large eggs (room temperature), and 2 teaspoons pure vanilla extract until blended.
• Make a well in the center of the dry ingredients, pour the wet mixture into the well, and gently stir with a wooden spoon or spatula just until the dry ingredients are incorporated. Do not overmix; the batter should remain slightly lumpy.
• Put the remaining 1 tablespoon white whole wheat flour in a small bowl. Add 1 cup blueberries (fresh or frozen—do not thaw if frozen) and gently toss until the berries are lightly coated. Discard any excess loose flour that does not stick to the berries.
• Fold the coated blueberries into the batter gently and evenly, taking care not to overmix.
• Divide the batter among the prepared muffin cups, filling each about three-quarters full.
• Bake for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
• Remove the pan from the oven and let the muffins cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.