Blueberry Oat Muffins

Blueberry Oat Muffins

MUFFINS:

1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 egg whites
1/2cup water
1/3 cup canola oil
1 cup fresh or frozen blueberries

TOPPING:

2 Tbsp. sugar
1/2 tsp. ground cinnamon

Preheat oven to 400 F.

In a bowl, combine the first six ingredients; in separate 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 sprayed with nonstick cooking spray three-quarters full.

Combine sugar and cinnamon; sprinkle over muffin tops.

Bake in preheated oven 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.