1 c. plus 2 tbsp. all purpose flour
6 oz. uncooked quick or old fashioned oats
1/3 c. plus 1 tbsp. granulated sugar, divided
1 tbsp. double acting baking powder
1/2 tsp. salt
1 c. skim milk
1 egg
1/4 c. vegetable oil
1 c. blueberries
1 tsp. ground cinnamon

Preheat oven to 425 degrees. Line twelve 2 1/2 inch diameter muffin pan cups with paper baking cups; set aside.

In medium mixing bowl combine flour, oats, 1/3 cup sugar and the baking powder and salt.

In a small bowl, using a fork, combine milk, egg, and oil; add to flour mixture and beat until all ingredients are blended. Fold in blueberries. Pour an equal amount of batter into each baking cup (each will be about 2/3 full).

Combine remaining tablespoon of sugar with the cinnamon and sprinkle evenly over muffins; bake for 20-25 minutes (until lightly browned and a toothpick, inserted in center, comes out dry).