Blueberry Oatmeal Muffins

I have a love affair with muffins.  I could eat them everyday, although I try my best not to!  I also have a love affair with fresh blueberries, Michigan has taught me this.  So when I first saw these, I just couldn't resist (I did adapt the recipe though)!  The first batch I made I kinda forget to put in the egg (yes I am losing my mind, it goes a little more with each child I have) and had to add it AFTER the blueberries.  Lets just say they tasted great but the dull blue color just wasn't very appetizing to photograph.  But the whole thing made for a fantastic excuse to make muffins again!  He, he, he!

Blueberry Oatmeal Muffins

(makes 12 muffins)

1 1/4 cups flour

1 cup quick oats

1/2 cup sugar

1 t baking powder

1/2 t baking soda

1/2 t salt

1 egg

1 t vanilla

1/2 cup water

1/3 cup oil

1 cup fresh or frozen blueberries

Topping:

2 T sugar

1/4 t cinnamon

Preheat oven to 400.  Grease or paper line a muffin pan. 

In a bowl, combine the first 6 ingredients.  In another bowl mix together water, oil, egg and vanilla.  Stir this into the dry ingredients until just moistened.  Gently fold in the blueberries.  (Do NOT defrost frozen blueberries)

Fill each muffin cup 3/4 full.  Combine sugar and cinnamon and sprinkle over the top of the batter in the muffin pan.  Bake for 18-22 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan.