- 1 1/4 cups quick cooking oats
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 cup blueberries, rinsed and drained
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.