Heat oven to 400 degrees F. Coat 18 muffin-pan cups with nonstick cooking spray (or use paper liners). Combine 2 cups unbleached, flour, whole-wheat flour, 1/2 cup brown sugar, baking powder and soda, salt and lemon zest in a large bowl. Make a well in the center of the dry ingredients. Whisk together buttermilk, oil and vanilla in medium bowl. Pour the buttermilk mixture into the well. Stir just until blended. Fold in blueberries. Spoon batter into prepared muffin-pan cups, dividing batter equally.

Topping-Stir together oats, 3 tablespoons flour, 3 tablespoons brown sugar and margarine in small bowl. Sprinkle over top of muffins, dividing equally. Bake in 400 degrees F. oven until golden brown and wooden pick inserted in centers of muffins comes out clean, about 20 minutes. Cool muffins in pan on wire rack for 10 minutes. Freeze for up to 3 months.

172 cal; 3 gr fat; 16% fat.

Mm Waldine Van Geffen vghc42a@prodigy. Com.

From the Mm database of Judi M. Phelps.

jphelps@slip. Net or jphelps@best. Com