1 1/3 cups of all -purpose flour
3/4 cup of rolled oats
2 teaspoons of baking powder
1/2 teaspoon o f 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, ba king
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). F old the blueberries into batter.
Spoon 1/2 the batter into the prepared muffin cups, filling each to about 3/4 full. Bake at 400 d egrees
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.
