Overnight Oatmeal muffins: a recipe worth returning to again and again

1 cup regular oats
2 cups low-fat buttermilk
1 3/4 cups whole wheat flour
3/4 cup packed dark brown sugar
2 tablespoons vegetable oil
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs, lightly beaten
2/3 cup dried blueberries


1. Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

2. Preheat oven to 350

3. Mix flour, buttermilk mixture, and next six ingredients (through eggs) in a large bowl; beat with a mixer at medium speed until smooth. Fold in blueberries (or any dried fruit)

4. Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray. Bake at 350 for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, place on a wire rack.