Blueberry- Cinnamon Muffins

13 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    Preheat oven to 350°. Spray muffin pans with cooking spray.
  2. 2
    Stir together oats, brown sugar, and 1/2 teaspoons cinnamon; set aside.
  3. 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. 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.

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