1 cup whole-wheat flour
1 cup white flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
16 ounces sour cream (I use fat-free organic)
1 and 1/4 sticks butter (I use organic)
2 cups brown sugar, packed
2 cups old fashioned rolled oats
2 cups blueberries (fresh or frozen, unthawed)
2 Tbsp. sugar
Preheat oven to 375. Line two 12 cup muffin tins. In a small bowl, mix flour, baking powder and soda, and salt. In a large bowl, mix eggs and sour cream. In a saucepan over medium heat, melt butter and add brown sugar. Mix well, then add to egg mixture. Stir in oats, flour mix and berries. Distribute batter among the 24 muffin wells. Sprinkle sugar over each. Bake for 20-22 minutes. Cool 5 minutes, then remove and finish cooling on wire rack.
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