Line 12 muffin cups with paper liners. Preheat oven to 400 degrees.
In a medium bowl stir together 1 1/3 cups all purpose flour, 3/4 cup dry rolled oats, 1/3 cup sugar, 2 tsp baking powder, 1/4 tsp salt.
In a small bowl mix together 1 egg (slightly beaten), 3/4 cup skim milk, 1/4 cup canola oil.
Gently stir liquid mixture into dry mixture until just combined. (Batter will be lumpy.) Fold in 3/4 Cup fresh or frozen blueberries.
Fill muffin cups about 2/3 full and bake for 20 minutes until muffins are golden brown. Cool to room temperature. Freeze in airtight container for up 2 3 months.
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