1 1/3 c. flour
1 c. Quaker oats (quick or old fashioned)
1/4 c. brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1 c. fresh or frozen blueberries
1 doz. baking cups

Preheat oven to 425 degrees. Combine dry ingredients. Add milk, egg and oil. Stir just until dry ingredients are moistened. Fold in blueberries. Fill muffin cups 2/3 full. Bake 25-30 minutes.