Stir together flour, rolled oats, sugar in a bowl. Make a well in the center of the mixture.

Combine egg, milk, sugar, melted butter(put in to the microwave 20, 30 sec), and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold blueberries into the batter. (do not over mix) Spoon the batter into the prepared muffin cups, filling each three-quarters full.

Bake in a 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes remove muffins from cups Serve warm. Makes 12 regular muffins.

#Tip:

If you like extra crisp muffin top sprinkle some demerara sugar.