Better Blueberry Muffins (Shape Magazine) - cooking recipe

Ingredients

MUFFINS
1 1/2 cups whole wheat pastry flour
1/2 cup sugar, plus
2 teaspoons sugar
1/2 cup oats (quick-cooking, NOT instant)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk, plus
2 tablespoons low-fat buttermilk
1 egg (large)
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/4 cups fresh blueberries, washed & dried
TOPPING
1/4 cup blueberry preserves (or all-fruit spread)
24 fresh blueberries, washed & dried

Preparation

Preheat oven to 375.
Combine flour, 1/2c sugar, oats, baking powder, baking soda, and salt in a large bowl.
In a separate bowl whisk together buttermilk, egg, oil, and vanilla.
Toss blueberries with flour mixture.
Pour wet ingredients into flour mixture and stir gently.
Line a 12 count muffin pan with paper liners (or spray a non-stick pan with cooking spray). Divide the batter evenly; sprinkle with remaining sugar.
Bake 12-15 minutes or until tops are just set. Remove pan from oven and top each muffin with 1t fruit spread and 2 blueberries.
Bake 3-5 minutes more until golden. Cool in pan for 10 minutes and serve.