• 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 1/3 cups quick-cooking oats, plus 1/2 cup for topping
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 Tbsp wheat germ
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/3 cup boiling water
  • 1 cup blueberries

DIRECTIONS:

1. Preheat oven to 375°F.

2. Spritz a 12-cup muffin pan with cooking spray or line with paper liners. In a large bowl, combine flours, oats, walnuts, sugars, wheat germ, cinnamon, baking soda, and salt.

3. Add buttermilk, oil, and egg. Beat just to combine.

4. Pour in water and set aside for 5 minutes. Stir in blueberries.

5. Spoon batter into muffin cups. Sprinkle with remaining oats. Bake for 20 minutes or until a toothpick inserted into center of muffin comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack to finish cooling.