Source: dLife

Moist blueberry and oatmeal muffins with a hint of cinnamon.

Servings

1 cup white all purpose flour
2 tbsp white all purpose flour
6 oz old fashioned rolled oats , uncooked
1 tbsp low sodium baking powder
2 tbsp sweetener (sugar substitute)
0.5 tsp salt
1 cup fat free milk
1 eggs
0.25 cup vegetable oil
1 cup Blueberries, fresh
1 cooking spray
1 tsp ground cinnamon

1 Preheat oven to 425 degrees F. In a medium bowl combine the flour, oats, baking powder, and sugar substitute. After it is mixed, create a well in the center of the mixture.
2 In a separate bowl, combine the milk, egg, and oil. Add this mixture to the dry ingredients, and stir just until moistened. Gently fold in the blueberries and then spoon the batter into muffin pans coated with vegetable cooking spray.
3 Sprinkle cinnamon over the muffins, and then bake for 20 to 25 minutes, or until they are lightly browned.

If you are unsure if your muffins have cooked all the way through, test one of the bigger ones by inserting a wooden toothpick into the center. When the toothpick comes out clean, the muffins are done.