1¼ all-purpose flour
1 cup quick oats
½ c. plus 2 tbsp. sugar, divided 1 tsp. baking soda
½ cup vegetable oil
½ cup water
1 egg
½ tsp. ground cinnamon
1 cup fresh, frozen or canned blueberries, drained
Directions
Preheat oven to 400º. Grease or paper line 12 (2½”) muffin cups. Combine flour, oats, ½ cup sugar, baking powder and baking soda in bowl. Combine oil, water and eggs in separate bowl. Add all at once to flour mixture, stirring just until moistened. Fold in blueberries. Divide evenly among prepared muffin cups. Combine remaining 2 tbsp. sugar and cinnamon; mix well. Divide evenly over muffins. Bake 18 to 20 minutes or until tester inserted in center comes out clean. Makes 12 muffins.
