1 c. quick cooking oats
1 c. all-purpose flour
1 tbsp. baking powder
1/8 tsp. ground cinnamon
1/4 c. vegetable oil
Vegetable cooking spray
1 c. nonfat buttermilk
1/4 c. sugar
1/4 tsp. salt
1 egg, beaten
3/4 c. fresh or frozen unsweetened blueberries, thawed & drained

Combine oats and buttermilk; let stand 5 minutes. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture.

Combine oat mixture, egg and oil; stir well. Add to dry ingredients, stirring just until moistened. Stir in blueberries. Spoon into muffin pans coated with cooking spray, filling 2/3 full. Bake at 425 degrees for 20 minutes or until browned. Yield 16 muffins (store in refrigerator). 104 calories each.