1-1/4 cups all-purpose flour 
1 cup quick cooking oats 
1/2 cup sugar 
1 teaspoons. baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon. salt 
2 egg whites 
1/2 cup water 
1/3 cup vegetable oil 
1 cup frozen blueberries (not thawed) or can use fresh 
Topping 
2 tablespoons sugar 
1/4 teaspoon ground cinnamon 

In a bowl, combine first 6 ingredients. 
In another bowl, beat egg whites, water and oil. Stir into dry ingredients 
just until moistened. Fold in blueberries. Fill paper-lined or cooking spray 
coated muffin cups 3/4 full. Combine sugar and cinnamon, sprinkle over 
muffins. Bake at 400 degrees F for 18-22 minutes or until toothpick comes 
out clean. Cool 5 minutes before removing to wire rack. 
Yield: 1 dozen