Blueberry-Cinnamon Muffins

• 1/4 cup regular oats
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon, divided
• 1/4 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup egg substitute
• 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 fat-free buttermilk
• 1 cup fresh blueberries
• Vegetable cooking spray

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

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 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.