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

Combine oats and sour milk in small bowl. Let stand. In another bowl, combine dry ingredients. Add egg and melted butter to oat mixture, mix well. Add oat mix all at once to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill well greased muffin cups 3/4 full. Bake at 400 degrees for 15 to 22 minutes.