1-1/2 cups all-purpose flour
3/4 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
3/4 cup skim milk
1/2 cup packed brown sugar
1/4 cup applesauce
1/2 tsp vanilla
1 cup fresh or frozen blueberries
1. Grease twelve regular size muffin cups or 36 small size muffin cups or line with paper baking cups; set aside.
2. Stir together flour, rolled oats, baking powder, baking soda and salt in a bowl. Make a well in the center of the mixture.
Combine egg, milk, brown sugar, applesauce and vanilla in another bowl. Add egg mixture all at once to four mixture. Stir just until moistened (batter should be lumpy). Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
4. Bake in a 400 degree F oven for 16 to 18 minutes for the regular size muffins or 10 to 12 minutes for the small size muffins or until done. Cool muffin cups on a wire rack for 5 minutes; remove muffins from cups and serve warm.