| Blueberry Oatmeal Muffins | | | | | | |
| | | | | | | | | | |
| 1 1/3 cups flour | | | 3/4 cup milk | | | | | |
| 3/4 cup oats | | | 1/2 cup brown sugar | | | | |
| 2 tsp baking powder | | 1/4 cup vegetable oil | | | | |
| 1/2 tsp baking soda | | 1/2 tsp vanilla | | | | | |
| 1/4 tsp salt | | | 3/4 cup blueberries | | | | |
| 1 egg, beaten | | | | | | | | | |
| | | | | | | | | | |
| Grease the muffin cups or line them with paper cups. Set aside. Preheat oven to 400°F. In a bowl stir |
| together the flour, oats, baking powder, baking soda and salt. Make a well in the center. In a second bowl |
| combine the egg, milk, brown sugar, oil and vanilla. Add all at once to the flour mixture. Stir until | |
| moistened. The batter will be lumpy. Fold the blueberries into batter. Spoon the batter into the prepared |
| muffin cups, filling each 3/4 full. Bake for 10 to 15 minutes or until done. Cool in the muffin cups on a wire |
| rack for 5 minutes. Remove muffins from cups and cool on a wire rack. |
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