Non-stick cooking spray 2 cups + 3 tablespoons all-purpose flour, divided use 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon grated lemon zest 3/4 cup reduced fat buttermilk 1/4 cup unsweetened applesauce 1 egg 1 1/2 cups fresh blueberries 1/4 cup packed brown sugar 2 tablespoons stick margarine 1/2 cup uncooked regular oats
Preheat oven to 400 degrees. Spray 12 muffin pan and set aside. In a large bowl combine 2 cups flour, sugar, baking powder, baking soda, salt and lemon zest. In a small bowl whisk together buttermilk, applesauce and egg. Add to flour mixture, stirring just until moist. Toss blueberries with 2 tablespoons flour and gently fold into batter. Spoon batter into greased muffin pan, filling 2/3 full. In a food processor, pulse brown sugar and 1 tablespoon flour 5 seconds. Add butter, pulse 5 or 6 times or until mixture is crumbly. Stir in oats. Sprinkle muffin batter with oat mixture. Bake 15 to 20 minutes.