Very Blueberry Muffins

1-1/3 cups (320 ml) all-purpose flour
1 cup (240 ml) uncooked oats (quick or old-fashioned)
1/4 cup (60 ml) firmly packed brown sugar
1 T (15 ml) baking powder
1/2 teaspoon (2.5 ml) salt, optional
1/2 teaspoon (2.5 ml) cinnamon
1 cup (240 ml) milk
1 egg, beaten
3 T (45 ml) vegetable oil
1 cup (240 ml) fresh or frozen blueberries

Heat oven to 425 F (220 C). 
 Spray 12 medium muffin cups with vegetable oil cooking spray 
or line with paper baking cups.  Combine dry ingredients.  
Add milk, egg and oil; stir just until dry ingredients are moistened. 
 Fold in blueberries; fill prepared muffin cups about 2/3 full. 

 Bake 25 to 30 minutes or until light golden brown.

Makes 12 muffins.