1 c. quick-cooking oats
1 c. nonfat buttermilk
1 c. all-purpose flour
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/8 tsp. cinnamon
1 egg, beaten
1/4 c. vegetable oil
3/4 c. blueberries
Vegetable cooking spray

Combine oats and buttermilk; let stand 5 minutes. Combine flour, sugar, baking powder, salt, cinnamon in a large bowl; make a well in center of mixture. Combine oat mixture, egg, and oil; stir well. Add to dry ingredients, stirring just until moistened. Stir in blueberries. Spoon into muffin pans coated with cooking spray, filling 2/3 full. Bake at 425 degrees for 20 minutes or until browned. Yield: 16 muffins.