3/4 cup oat flour
1/2 cup oat bran
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 cup firmly packed dark brown sugar
1/4 cup polyunsaturated margarine, at room temperature
3 large egg whites
3/4 cup skim milk
2 cups fresh or frozen blueberries
TOPPING
3 tablespoons all-purpose flour
1 tablespoon polyunsaturated margarine
2 teaspoons granulated sugar
2 teaspoons firmly packed darkbrown sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 400*F. Generously butter twelve 3x1 1/4" (31/2-4oz.) muffin cups.
In a large bowl, sitr together the oat flour, oat bran, all-purpose flour,baking powder, and cinnamon until combined.
In another bowl, cream together the brown sugar and margarine until combined. stir in the egg whites. Stir in the milk.Add the brown sugar mixture and the blueberries to the dry ingredients. Mix lightly,taking care not to overmix.
In a medium bowl, stir together the topping ingredients until combined.
Spoon the batter evenly into prepared muffin cups; sprinkle even amount of reserved topping over each muffin. Bake for 15 minutes if you used fresh blueberries,for 25 minutes if frozen, or until muffins are golden brown.
Remove cups to wire rack. Let cool 5 minutes, before removing muffins finishing cooling muffins on rack. Serve warm or cold.
