1/4 cup oats, regular
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup butter, softened
1 cup sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
2 cups 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
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 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 degrees for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes then remove from pans.
* To prevent berries from bleeding, toss them lightly in flour, then gently fold them into the batter.