So we’re muffin crazy in this house right now with blueberries being in season and Poppy loving them for breakfast and mid morning snacks! These are not too sweet and make a good snack!
1-1/4 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
For the topping:
2 tablespoons sugar
1/4 teaspoon ground cinnamon
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.
If using frozen blueberries, use without thawing to avoid discoloring the batter.
This recipe makes about 12 small cupcakes.