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These are regular blueberry oatmeal muffins, only with soy milk – because I do not eat dairy.
Combine soy milk and vinegar in a large bowl. Add oats. Let stand one hour.
After an hour, add egg, sugar, and oil, stirring well.
Combine dry ingredients in a medium bowl; add to oats mixture, and stir until just moistened. Fold in blueberries.
Spoon into greased muffin tins (12 count), filling 3/4 full. Bake at 400˚F for 12-15 minutes.
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