Prep Time::10 mins
Cook Time::20 mins
Additional Time::5 mins
Total Time::35 mins
Servings::12
Yield::1 dozen muffins
Ingredients
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1 cup milk
¼ cup vegetable oil
1 egg
1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup blueberries, rinsed and drained
Directions
Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
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.