Instructions: 1. Preheat oven to 40 degrees. Grease a cookie sheet. Combine oats and sugar. Remove 1/4 of mixture to separate bowl, mix in 1 tablespoon of the melted butter and set aside for topping.

2. For muffins, mix flour, baking powder, ginger and remaining 3/4 oats mixture. In a separate bowl, combine milk, remaining 4 1/2 tablespoons melted butter and egg. Mix wet and dry ingredients just until moistened. Stir in blueberries.

3. Drop 1/4 cup of batter in round shapes evenly on cookie sheet. Sprinkle each with topping and pat gently. Bake 20 to 22 minutes, just until muffin tops spring back when lightly touched.

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