Blueberry- Cinnamon Muffins

• 1/4 cup oats
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon, divided
• 1/4 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup egg substitute (or 2 eggs)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups low-fat buttermilk
• 1 cup fresh blueberries

1. Preheat oven to 350u0b0. Spray muffin pans with cooking spray.
2. Stir together oats, brown sugar, and 1/2 teaspoons cinnamon; set aside.
3. Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla. Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoons cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans, filling two-thirds full. Sprinkle evenly with oat mixture.
4. Bake 15 to 20 minutes or until tops or golden. Cool muffins in pans for 5 minutes; remove from pans, and cool on wire racks.

oats, brown sugar, ground cinnamon, butter, sugar, egg substitute, vanilla, flour, baking soda, baking powder, salt, lowfat buttermilk, fresh blueberries

Taken from www.food.com/recipe/blueberry-cinnamon-muffins-316642 (may not work)