Blueberry Oat Muffins

Preheat oven to 425ºF. Lightly spray a muffin tin with nonstick spray, or line with paper liners. Set aside.

In a small bowl, prepare topping. Stir together brown sugar, rolled oats and cinnamon. Set aside.

For the muffins, in a medium bowl, whisk together oil, sugar, brown sugar, eggs, yogurt, buttermilk and vanilla until combined. In a large bowl, whisk together flour, oat flour, baking soda, baking powder and salt. Add blueberries and toss to coat with flour mixture. Make a well in center of dry ingredients and pour in liquid mixture. Stir until just combined; do not over-mix.

Divide batter between muffin cups, filling until almost full. Sprinkle topping onto muffins. Bake for 5 minutes at 425ºF, then lower oven temperature to 350ºF and continue to bake for another 20–24 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Allow to cool in the muffin tin for at least 10 minutes before removing muffins. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.