Step 1

Preheat oven to 350°F. Lightly coat thirty-six 1 3/4-inch muffin cups with cooking spray or line with mini paper bake cups; set aside. In a large bowl combine flour, oats, sugar, chia seeds, baking powder, and salt. Make a well in the center of flour mixture; set aside.

Step 2

In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

Step 3

Spoon a scant tablespoon batter into prepared muffin cups, filling each 2/3 full. Bake about 10 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or at room temperature. Serve within one day of preparation.