Oatmeal-Blueberry Muffins

My husband loves blueberry muffins. I had lots of blueberries in the freezer from when we went picking last month. The recipe I use the most is more dessert-like, with a sugar-crumble topping and white flour. This recipe is heartier, with whole grains, oats and less sugar, but it still makes a delicious breakfast :)

Ingredients
1 cup milk (I used almond milk)
1 cup old-fashioned oats
1/3 cup canola oil
1/2 cup packed brown sugar
1 egg
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup fresh or frozen blueberries

Directions
Heat oven to 400 degrees. Grease bottoms of 12 regular-size muffin cups or place paper baking cup in each muffin cup. In small bowl, pour milk over oats.

In large bowl, mix oil, brown sugar and egg with spoon. Stir in flour, baking soda, cinnamon and salt until moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups. Lightly sprinkle tops with additional brown sugar and cinnamon.

Bake 15-20 minutes or until golden brown.