Oat and Blueberry Muffins

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!

Ingredients

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

Directions

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.

Taken from: http://www.tasteofhome.com/recipes/oat-and-blueberry-muffins

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