Blueberry Muffins

1 1/2 C whole wheat flour
1 C all-purpose flour
1 C quick cooking oats
3/4 C sugar
1 T baking powder
1 tsp baking soda
1/4 tsp salt
1/2 C skim milk
2 C fat free vanilla Greek yogurt
3 T canola oil
2 tsp vanilla extract
1 egg, lightly beaten
1 1/2 C fresh or frozen blueberries

Preheat oven to 400 degrees. Spray muffin tins (24 muffins) with non-stick cooking spray.
In a medium bowl, combine both flours, oats, sugar, baking powder, baking soda, and salt until well blended. In a large measuring cup, mix together milk, yogurt, canola oil, vanilla, and egg. Add wet ingredients to flour mixture and stir until well blended. Gently fold in blueberries and spoon mixture into muffin tins.
Bake for 15 minutes.
Enjoy!