Preheat oven on 375 convection or 400 conventional oven. Prep standard muffin pan with either paper cups or cover inside with butter using wax paper.
In a large bowl mix 3/4 cup whole wheat flour, 3/4 cup AP flour, 3/4 cup brown sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, 3 tablespoons quick oats.
For topping: Chop 2 tablespoons of quick oats. Add to 1/4 cup AP flour, 2 tablespoons butter, 1/2 tsp cinnamon and 4 tablespoons brown sugar. Cut butter in with a large fork.
Mix wet ingredients: 1/3 cup each of oil and milk, 2 eggs, 1 teaspoon vanilla extract. Mix well then add to dry and mix well.
Add 2 cups of blueberries (fresh or frozen) and fold in gently.
Fill muffin tin with dough to about 3/4 full. You can make 12 muffins by only filling to 2/3 full.
Add optional topping, go naked or sprinkle with granular sugar.
Bake the muffins for about 20 minutes until golden brown and a toothpick inserted into a muffin comes out clean. Then cool on a rack.
I wrote this for ten, not 12 muffins. I like a little bigger muffin. You can make 12 by filling the baking tin to 2/3 full instead of 3/4 full. They will cook a bit faster.
As always, NEVER COOK BY TIME ALONE. Watch the color and do the toothpick test for the endpoint. Ovens and especially pans vary.
Use fresh or frozen berries.
My topping is optional. These are good enough for no topping, or just a sprinkle of sugar is fine.
Never use baking powder with aluminum for anything. It leaves an after taste.
Good for 1-2 day at room temperature. 3-4 days refrigerated and 3-4 months frozen.
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