Blueberry-Orange Whole Wheat Muffins

Lightly coat twelve 2-1/2-inch muffin cups with cooking spray or line muffin cups with paper bake cups; set aside. In a medium bowl, combine all-purpose flour, whole wheat flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon. Make a well in the center of the flour mixture; set aside.

In a small bowl, combine egg, buttermilk, orange peel, orange juice and oil. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy and thick). Gently stir in blueberries and nuts.

Spoon batter into prepared muffin cups, filling each almost full. Sprinkle tops with sugar, if you like.

Bake in 400 degrees F oven for 15 to 18 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin pans on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or room temperature. Makes 12 muffins.