Blueberry Oat Muffins

1 ¼ cups all-purpose flour
1 cup quick-cooking oats
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
2 egg whites or 1 whole egg
½ cup water
1/3 cup oil or applesauce
1 cup fresh or frozen blueberries (other berries and combinations of berries also work well)
Topping:
2 tablespoons sugar
¼ teaspoon ground cinnamon
In a bowl, combine the first seven ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined or greased muffin cups ¾ full. Combine sugar and cinnamon; sprinkle over muffins. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.