1 1/4 c. quick or old-fashioned oats, uncooked
1 1/4 c. all-purpose flour
1/3 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1/4 c. vegetable oil
3/4 c. fresh or frozen blueberries, thawed
2 tbsp. sugar
2 tsp. cinnamon

Preheat oven to 425 degrees. Grease twelve 2 1/2 inch muffin pan cups or line with paper baking cups. In medium bowl combine oats, flour, sugar, baking powder and salt. Combine milk, egg and oil in bowl. Add to dry ingredients and mix just until dry ingredients are moistened. Gently fold in blueberries. Fill muffin cups 2/3 full. Mix together sugar and cinnamon. Sprinkle over muffins. Bake for 20 to 25 minutes. Serve warm. Makes 12 muffins.