Whole-Wheat Blueberry Muffins

• 2 cups whole-wheat pastry flour
• ½ cup oats
• 1 tablespoon baking powder
• ½ cup sugar
• ½ teaspoon salt
• Pinch of cinnamon
• ¼ cup butter, melted and cooled slightly
• 1¼ cups buttermilk
• 1 teaspoon vanilla
• 1 egg, lightly beaten
• 1½ cups blueberries
• Turbinado sugar, as needed, for garnish

DIRECTIONS

1. Preheat the oven to 350°F. Grease a muffin tin with nonstick spray.

2. In a large bowl, whisk the whole-wheat pastry flour with the oats, baking powder, sugar, salt and cinnamon to combine.

3. Make a well in the center of the dry ingredients, then add the butter, buttermilk, vanilla and egg. Mix to combine.

4. Gently fold in the blueberries with a rubber spatula, mixing to distribute them evenly throughout the batter.

5. Scoop the batter into the prepared muffin tin (each cup should be about ¾ full) and sprinkle lightly with turbinado sugar.

6. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool at least 10 minutes before eating.