Whole Wheat Blueberry Muffins

Ingredients:

• 1.5 cups whole wheat pastry flour or regular whole wheat flour
• 1/2 cup rolled oats, plus extra for sprinkling
• 1 teaspoon baking powder
• 1/2 tsp finely chopped
• 1/4 teaspoon baking soda
• 1/2 cup vegetable oil
• 1/2 cup low-fat sour cream
• 1/2 cup light brown sugar
• 1 teaspoon finely grated lemon zest
• 1 teaspoon natural vanilla extract
• 2 large eggs
• 1 cup blueberries
• Turbinado sugar for sprinkling (optional)

Preparation:

1. Preheat oven to 180C. Line 12 muffin tins with paper liners.
2. In a large bowl, combine the flour, oats, baking powder, salt, and baking soda. In another bowl, combine the vegetable oil, sour cream, brown sugar, lemon zest, and eggs. Add the sour cream mixture to the flour mixture and stir, then fold in the blueberries (don't worry if the batter is lumpy).
3. Divide the batter evenly among the muffin tins. Sprinkle with rolled oats and, if desired, turbinado sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 20-24 minutes. Cool the muffins in the tins for a few minutes, then transfer them to a wire rack to cool completely.