½ cup whole wheat flour
½ cup all purpose flour
1 and ½ cups rolled oats (quick oats also work)
½ cup sugar substitute
¼ teaspoon kosher salt
1 tablespoon baking powder
1 cup skim milk
1 egg
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup of blueberries, fresh or frozen
Preheat oven to 400 degrees.
Spray 12 cup muffin tin with cooking spray.
Combine all dry ingredients in a large bowl.
In a separate bowl whisk together the milk, egg, oil and vanilla.
Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.
Gently fold in the blueberries.
Divide the batter evenly between the muffin cups.
Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.

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