1 2/3 cups quick-cooking oats     2/3 cup all-purpose flour (about 3 ounces)     1/2 cup whole wheat flour (about 2 1/3 ounces)     3/4 cup packed light brown sugar     2 teaspoons ground cinnamon     1 teaspoon baking powder     1 teaspoon baking soda     3/4 teaspoon salt     1 1/2 cups fat-free buttermilk     1/4 cup canola oil     2 teaspoons grated lemon rind     2 large eggs     2 cups frozen blueberries     2 tablespoons all-purpose flour     Cooking spray     2 tablespoons granulated sugar Preparation     Preheat oven to 400°.     Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.     Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.     Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.     Toss berries with 2 tablespoons flour, and gently fold them into the batter.     Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.