HEAT oven to 350°F. Coat baking sheet with no-stick cooking spray.
RESERVE 1/4 cup quick bread mix in small bowl for topping. Place remaining mix in large bowl. Stir in water, oil, egg, lemon peel and lemon juice until blended. Rinse and drain blueberries. Stir gently into batter. Drop by tablespoonfuls onto prepared baking sheet.
COMBINE reserved quick bread mix, brown sugar and cinnamon in medium bowl. Cut in butter with fork until crumbs form. Stir in oats until evenly moistened. Crumble 1 teaspoon crumb mixture over top of each cookie.
BAKE 10 to 13 minutes or until outer edges of cookies begin to brown. Cool on baking sheet 1 minute. Cool completely on wire rack.