Blueberry Cinnamon Muffins

I love muffins! I love them for breakfasts and snacks! I love to try new recipes and this one from the RecipeGirl was a winner for me! I used fresh blueberries.... Sorry about the poor picture quality... I am still working on my camera skills, but I think you can get the general idea....

1/4 c. regular oats

2 T. brown sugar

1 t. ground cinnamon, divided

1/4 c. butter softened

1 c. granulated sugar

1/2 c. egg substitute ( or 2 eggs )

1 t. vanilla extract

2 c. all purpose flour

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 1/4 c. lowfat buttermilk ( to make your own buttermilk just add 1 T. regular vinegar to each 1 c. of milk and let it sit for a minute - for this recipe, I just made 2 c. worth and then measured out 1 1/4 c. when i was ready to use it...)

1 c. fresh blueberries

Preheat oven to 350*. Spray muffin pans with cooking spray. Stir together oats, brown sugar, and 1/2 t. cinnamon; set aside. Beat butter and granulated sugar with an electric mixer until fluffy. Add eggs and beat just until blended. Stir in vanilla. Combine all purpose flour, baking soda, baking powder, salt, and remaining 1/2 t. cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. (hint: if you mix about 1 t. flour in with the blueberries before you stir them in, they won't sink to the bottom of the muffin mix). Spoon batter into muffin pans, filling 2/3 full. Sprinkle evenly with oat mixture. Bake 15-20 minutes or until tops are golden. Cool muffins in pans for 5 minutes; remove from pans and cool on a wire rack. Makes about 15 muffins.