1cupblueberriesfresh or frozen; if frozen, you can add as is–no need to thaw first
Preheat oven to 400°. Spray muffin tin with cooking spray or line with paper muffin cups.
In a large bowl, combine the first six ingredients, flour through salt. In another bowl, beat egg whites, water and oil. Stir liquid mixture into dry ingredients just until moistened.
Fold in blueberries.
Fill prepared muffin tin cups ¾ full with muffin batter.
Combine sugar and cinnamon; sprinkle over muffins.
Bake at 400° for 18-22 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
MAKE AHEAD TIP:These healthy blueberry oatmeal muffins are perfect to make ahead! Bake up a batch and freeze individually in a freezer safe air-tight container or freezer safe zip top bag for up to 3 months. To serve, warm up one muffin for about 30-45 seconds on high in microwave.