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
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.
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