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