Blueberry Muffins with Oat Streusel

1. Preheat oven to 400°; line 12-cup standard muffin pan with baking cups and spray with cooking spray.
2. In medium bowl, whisk 1 ½ tablespoons granulated sugar, flour, brown sugar and cinnamon; stir in oats. With fingertips or pastry blender, work in butter until pea-size crumbs form. Makes about 1 ¼ cups streusel.
3. In large bowl, whisk pancake mix, milk and remaining ½ cup granulated sugar; fold in blueberries. Divide pancake mix mixture into prepared cups; sprinkle with streusel. Bake muffins 18 minutes or until toothpick inserted in center of muffins comes out clean; cool 10 minutes in pan, then transfer to wire rack to cool completely. Makes 12 muffins.
4. Serve muffins drizzled with syrup, if desired.

Approximate nutritional values per serving (1 muffin ): 185 Calories, 4g Fat, 2g Saturated Fat, 14mg Cholesterol, 246mg Sodium, 34g Carbohydrates, 1g Fiber, 18g Sugars, 16g Added Sugars, 3g Protein