1 1/2 c. flour
3/4 c. ground oat flour
1 tsp. baking soda
1/2 c. sugar
1/4 c. butter
1 c. sour cream
2 eggs
2 tsp. grated lemon peel
1 tsp. vanilla
1 tsp. salt
1 c. fresh or frozen blueberries
1 tbsp. sugar
1/2 tsp. cinnamon

In a blender or food processor, place 1 cup quick or old-fashioned oats, uncooked; cover and blend about 1 minute, stopping to stir, set aside. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon, set aside.

In a medium bowl, combine flours and soda, set aside. In a large bowl, beat sugar and butter until light and fluffy; blend in sour cream, eggs, lemon peel, vanilla and salt. Add flour mixture; mix until dry ingredients are moist. Batter should be stiff. Gently fold in blueberries, place in a greased muffin pan, filling 3/4 full. Sprinkle with topping of sugar and cinnamon. Bake in a 375 degree oven for 25 minutes. Makes 1 dozen.