Oatmeal Blueberry Muffins

3 Minute Brand

1 ¼ cups all-purpose flour

1 cup quick or old fashioned oats

½ cup plus 2 tablespoons sugar, divided

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1/3 cup vegetable oil

½ cup water

¼ cup cholesterol-free egg product or 1 egg

1 cup fresh, frozen or canned blueberries, drained

¼ teaspoon ground cinnamon

Preheat oven to 400F. Grease or paper line 12 (2 ½-inch) muffin cups. Combine flour, oats, ½ cup sugar, baking powder, baking soda and salt in a bowl. 

As always with muffins, beware of overmixing once you've added the liquid ingredients.

Combine oil, water and egg product in separate bowl. Add all at once to flour mixture, stirring until just moistened. Fold in blueberries. Divide evenly among prepared muffin cups. Combine remaining 2 tablespoons sugar and cinnamon; mix well. Divide evenly over muffins. 

This gives each muffin a really generous (and delicious!) dose of sweetness.

Bake 18 to 20 minutes or until tester inserted in center comes out clean.

Variation: For mini muffins, grease 24 miniature muffin cups; reduce baking time to 9 to 11 minutes or until tester inserted in center comes out clean.

So pretty when they're done!

My Rating: 4/5 "I mean, blueberry muffins are normally really good, but the addition of the oats to these makes them taste more substantial and filling than normal without being sickeningly sweet. Plus they're fast and easy to make. Try 'em for a grab-and-go breakfast!"