Whole Grain Blueberry Muffins

I made these this morning. They're delicious and taste like Spring!

Mix these dry ingredients together:

2 1/4 cups rolled oats (regular oats, not instant)
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
2 T baking powder
2 T wheat germ
1/2 tsp. salt (I used fine grind sea salt)

Mix the following wet ingredients together:

1/3 cup Agave Nectar (natural sweetner that doesn't raise blood sugar levels)
2 T brown sugar (or omit this and add a little more agave nectar if you want)
2 T fresh lemon zest (outer peel of the lemon)
2 eggs
1 cup plain greek yogurt
1 cup soymilk or millk or unsweetened coconut milk
1/4 cup sunflower or canola oil

Gently combine wet and dry ingredients together.
Add the blueberries below and gently fold in. Don't overstir.

2 cups fresh blueberries (for frozen blueberries, I would thaw them first)

Use parchment liners in a muffin pan. Bake in a 400 degree oven for about 20 minutes, until tops are brown and toothpick comes out clean.

Makes about 22. Freeze what you won't use in a few days.