Ingredients
1-1/4 cups all-purpose flour1 cup quick-cooking oats1/2 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt2 egg whites1/2 cup water1/3 cup canola oil1 cup fresh or frozen blueberriesTOPPING:2 tablespoons sugar1/4 teaspoon ground cinnamon
Preparation
In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.
Fill paper-lined muffin cups or muffin cups coated with cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
