Blueberry Oat Muffin

Mix the milk and lemon and leave to sit for a few minutes. Add the quick oats to the milk/lemon juice mixture and stir. Beat 1 large egg lightly and melt a 1/4 the butter. Stir them into the milk/lemon juice/oats mixture. Set aside. Mix the rest of the solids in a bowl (flour, baking powder, baking soda, salt). Separately, dust the berries with a little flour, just to coat them. Add the dry mixture into the liquid until blended, but still lumpy. Fold in the berries to finish the dough. Butter the muffin pan and dust it with flour (or use paper moulds). Fill them two-thirds full and bake in a 190C oven for 20min or until a toothpick comes out clean.