1 1/4 c. quick or old fashioned oats, uncooked
1 c. all-purpose flour
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. blueberries
1/4 c. oil
1 c. milk
1 egg
1/2 tsp. vanilla

Mix dry ingredients together in large bowl; reserve 1 cup. Dust the blueberries with reserved cup of dry ingredients. Set aside. Cream together oil, milk, egg, vanilla. Add to dry ingredients until moistened. Fold in blueberries. Fill 12 greased medium sized muffin cups 2/3 full. Bake at 425 degrees for 20 to 25 minutes.