1 c. rolled oats
1 c. buttermilk
1 c. brown sugar
1 egg
1/4 c. vegetable oil
1 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. fresh or frozen blueberries or raisins

Preheat oven to 375 degrees. Pour buttermilk over rolled oats in a medium sized bowl. If other than quick-cooking kind is used, let stand 15-20 minutes. Add sugar, egg, and oil. Beat well. Sift flour, salt, baking powder, and baking soda together. Blend with oat mixture. Fold in blueberries. Spoon into greased or paper-lined muffin cups. Bake until golden, about 30 minutes. Makes 1 dozen large muffins.