1/3 c. sugar
1/4 c. butter, soft
1 egg
3/4 c. & 2 tbsp. flour
3/4 c. whole wheat flour
3/4 c. uncooked oats
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla extract
1 1/2 c. fresh or frozen blueberries, drained

Cream sugar and shortening until light and fluffy. Add egg and beat until smooth. Mix flours, oats, baking powder, soda and salt together. Add alternately with buttermilk, stirring well after each addition. Add vanilla and fold in blueberries.

Spoon batter into greased muffin tin, dividing batter to make 12 large or 18 medium muffins.