Oatmeal Blueberry Muffins

Yesterday was one of those rainy fall Saturdays that makes you want to stay inside and curl up with a blanket on the couch. I was in the mood to do some breakfast baking, so I made "healthier" oatmeal blueberry muffins. They don't have a ton of sugar and the oats and blueberries make them healthy, right? I used frozen blueberries that I hand-picked this summer. Just enough sweetness. Perfect for breakfast or a snack. I used ingredients I had on hand, and modified a recipe I found via Pinterest. I'll definitely have to make them again. 

Ingredients:
1½ cups rolled oats (uncooked)
1 cup milk
½ cup brown sugar, packed
½ cup vegetable oil
2 egg whites
1 tsp vanilla extract
½ cup flour (whole wheat or all purpose)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup fresh or frozen blueberries (if frozen, roll in flour prior to adding)

Directions:
Preheat oven to 400 degrees.
Line a muffin tin with 12 paper liners.
Combine oats and milk in a small bowl and soak for 30 minutes.
In a large bowl, combine brown sugar, oil, egg whites, vanilla and mix to combine.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Add oat mixture to wet ingredients and stir to combine.
Gradually add flour mixture to wet ingredients, and stir until just combined.
Fold in blueberries.
Spoon batter into prepared muffin tin.
Bake for 20-22 minutes until a toothpick comes out clean.