Blueberry Oat Muffins

1 1/2 cups rolled oats
1 1/2 cups sour milk*
1 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups light brown sugar
1/2 tsp. cinnamon or 1/4 tsp. nutmug (optional)
2 eggs, beaten
1/3 cup oil
1/2 tsp. vanilla
1 1/2 cups blueberries, fresh or frozen

Combine oats and sour milk. Let stand. Add eggs, oil and vanilla to oat mixture and combine well.
Combine all dry ingredients in a large bowl. Add oat mixture all at once to dry ingredients and stir just until moistened. Fold blueberries into batter.
Spoon into well greased muffin tins or muffin tins lined with paper cups.
Bake at 400 degrees F for 20 to 25 minutes.

Makes 12 large muffins

*To sour milk, pour 1 1/2 Tbsp. vinegar into measuring cup and fill with milk until 1 1/2 cups. Stir well and let stand for 5 minutes.

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