Ingredients

• 1 cup milk
• 0.25 cups vegetable oil
• 1 egg
• 1.25 cups quick cooking oats
• 1 cup all-purpose flour
• 0.33 cups white sugar
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 1 cup blueberries , rinsed and drained

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.
3. 3 Spoon batter into the prepared muffin cups, filling each 2/3 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition per serving