1-1/4 cups Quaker Oats
1-1/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
3/4 cup fresh or frozen blueberries
2 tablespoons sugar
2 teaspoons cinnamon

Grease 12 medium-size muffin cups or line with paper baking cups In bowl, combine oats, flour, sugar, baking powder and salt. Combine milk, egg and oil; add to dry ingredients, mixing 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 20-25 minutes in a 425 oven. Serve warm. Makes 1 dozen muffins. From the Arlington Journal.