Instructions:

• Step 1: Preheat the Oven. Preheat your oven to 350°F (175°C). This ensures your muffins start baking immediately when they go in, leading to a better rise.
• Step 2: Prepare the Muffin Tin. Line a 12-cup muffin tin with parchment paper or muffin liners. This will make it easy to remove the muffins after baking.
• Step 3: Combine Dry Ingredients. In a large mixing bowl, whisk together the white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt until well combined.
• Step 4: Mix Wet Ingredients. In another bowl, whisk together the nonfat milk, melted butter, eggs, and vanilla extract. Ensure the butter is cooled to prevent cooking the eggs.
• Step 5: Combine Wet and Dry Ingredients. Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix; it’s okay if there are a few lumps.
• Step 6: Fold in Blueberries. Gently fold in the blueberries, being careful not to break them if they're fresh. If you're using frozen blueberries, fold them in straight from the freezer.
• Step 7: Fill the Muffin Tin. Spoon the batter into the prepared muffin cups, filling each about ¾ full. For an extra touch, sprinkle a little extra oats or a pinch of brown sugar on top of each muffin.
• Step 8: Bake. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
• Step 9: Cool and Enjoy. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!