1 c. quick rolled oats
1 c. sour milk (to sour, add 2 tbsp. vinegar or lemon juice to 7/8 c. milk and let stand 3 min.)
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. white or brown sugar
1 egg, beaten
1/4 c. melted butter
1 c. blueberries

Combine oats and sour milk in small bowl. Let stand.

In another bowl combine flour, baking soda, powder, salt and sugar. Stir well to blend. Add oat mixture all at once to dry ingredients. Stir until all ingredients are moistened. Gently fold in blueberries. Fill muffin papers 3/4 full. Bake at 400 degrees for 15-22 minutes.