1 1/3 cups of all-purpose flour
3/4 cup of rolled oats
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 egg, beaten
3/4 cup of milk
1/2 cup of packed brown sugar
1/4 cup of vegetable oil
1/2 teaspoon of vanilla extract
3/4 cup of fresh or frozen blueberries

Grease eighteen 1 3/4-inch or six 2 1/2-inch muffin cups or line them with paper baking cups
and set aside.
Preheat the oven to 400 degrees. In a bowl mix together the flour, oats, baking powder, baking soda and salt.
Make a well in center of dry mixture.

In a second bowl combine the egg, milk, brown sugar, oil and vanilla extract.
Add the egg mixture all at once to dry mixture.
Stir just until moistened (batter should be lumpy).
Fold the blueberries into batter.
Spoon 1/2 the batter into the prepared muffin cups, filling each to about 3/4 full.

Bake at 400 degrees for 10-12 minutes for 1 3/4-inch muffins or 16-18 minutes for 2 1/2-inch muffins.

Cool in muffin cups on a wire rack for 5 minutes.
Remove muffins from pans and repeat with remaining batter.


Did You Know?
Vinegar brought to a boil in a new frying pan will prevent foods from sticking.