1-3/4 cups oats (quick or old fashioned, uncooked), divided
2 Tbsp. firmly packed brown sugar
1 cup all-purpose flour (add an additional 2 tablespoons if using old fashioned oats)
1/2 cup granulated sugar
1 Tbsp. baking powder
1/4 teaspoon salt (optional)
1 cup skim milk
2 egg whites or 1/4 cup egg substitute with yolk or 1 egg
2 Tbsp. canola oil
1 tsp. grated lemon peel
1 tsp. vanilla
1 cup fresh or frozen blueberries (do not thaw)
Heat oven to 400°F. Spray 12 medium muffin cups with cooking spray; set aside. For topping, combine 1/4 cup oats and brown sugar; set aside.
In large bowl, combine remaining 1-1/2 cups oats with remaining dry ingredients; mix well. In small bowl, combine milk, egg substitute, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir just until moistened. (Do not overmix.) Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.