1 c. quick-cooking rolled oats
1 1/4 c. buttermilk
1/2 c. honey
1/4 c. oil
1 egg, slightly beaten
1 1/2 c. Pillsbury's Best whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 c. fresh blueberries or frozen blueberries without liquid, thawed

In large bowl, combine rolled oats and buttermilk; mix well. Let stand 5 minutes. Heat oven to 375 degrees. Grease 12 muffin cups or line with paper baking cups.

Stir honey, oil and egg into rolled oats mixture; mix well. Lightly spoon flour into measuring cup; level off.

In small bowl, combine whole wheat flour, baking soda and salt; blend well. Add to rolled oats mixture; stir just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups about 3/4 full. Bake at 375 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. 12 muffins.