Whole Grain Blueberry Muffins

Pssst...  Hey, it's me.  And I have a pesky reminder...  It's January.  Which means that technically, our New Year's resolutions are not null and void quite yet.  But fret not.  I have some muffins that will start your morning off right, while staying on the right side of the calorie gods.

Frankly, I'm not a dieter.  While I don't count carbs or swear off dairy, eating consciously is really important to me, and I believe in making little tweaks here and there to make my everyday meals and snacks just a little bit healthier (although all bets are off when it comes to those special occasion cakes).  This recipe is a perfect example of that.  White all-purpose flour is replaced with whole wheat flour, whole grain oats get added to the mix, and butter takes a day off in place of lowfat yogurt and just a bit of vegetable oil.  The result is a rustic, satisfying muffin.  And don't worry, the butter will still be there tomorrow.

Blueberry, meet lemon.  You two should be together forever and always.  These blueberries came from the Mar Vista Farmers' Market, and there was a line 15 people deep to get them.  But they are ever so worth it.

Mix whole wheat flour, oats, baking powder, brown sugar, and salt in bowl.