1 1/4 c. quick-cooking oatmeal
1 c. flour
1/3 c. granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg, beaten lightly
1/4 c. vegetable oil or melted butter
1 c. blueberries, rinsed and drained

Preheat oven to 425°F.

Mix together oats, flour, sugar, baking powder and salt. Stir in milk, egg and oil or butter, stirring gently until just moist. Fold in blueberries.

Cooks Note: If using frozen blueberries, keep frozen until the last minute.

Fill greased or paper-lined muffin pans 2/3 full with batter.

Bake for 20 to 25 minutes or until a toothpick inserted in center of a muffin comes out clean.

Yield: 1 dozen.