Healthier Blueberry Muffins

Adapted by Molly from general blueberry muffin recipes everywhere.

1 cup wheat flour
1 cup oats
1/4 cup milk
2/3 cup brown sugar, lightly packed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup vegetable oil
1/2 pint (1 cup) fresh or frozen blueberries
Cinnamon (optional)

1. Heat oven to 350°F. Put muffin papers into a muffin pan. (Makes about 10 regular muffins, depending on depth of pan.) Mix oats and milk together and set aside for a few minutes.

2. In a small bowl, whisk together flour, oats (and milk), sugar, baking powder, baking soda, and salt. Make a well inside the mix, and in the well whisk together 1/4 cup water, the eggs, and oil. Stir flour mixture into oil mixture just until moistened. Gently fold in berries.

3. Divide batter among prepared wells. Sprinkle each lightly with cinnamon, if desired. Bake at 350°F for 25-30 minutes. Cool in pans for 10 minutes, then transfer directly to wire rack and continue to cool.