Which of the following categories best describes this recipe:
Breads

Estimated time:
1 hour 15 minutes (the oats soak a bit)

Number of servings:
12 muffins

Ingredients: (Hit your return key to start a new line)
1 c. rolled oats*

1/3 c. canola oil

1 egg

1 c. buttermilk

1/2 c. brown sugar (packed)

1 1/2 c. blueberries

1 c. flour

1/2 tsp. soda

1 tsp. cinnamon

1/4 tsp. ground cloves

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. allspice

1/4 tsp. nutmeg

Directions:
*If you are using 'old fashioned oats', you might wish to scoop up a 'rounded' cup of oats. (the 'quick oats' finer grind seems to pack down slightly more oats)

Soak oats in buttermilk until moisture is absorbed. This can take up to a half hour; fold some laundry, have a cup o' tea...enjoy your life!

Add canola oil, egg, and brown sugar, and mix thoroughly.

Mix together flour, soda, cinnamon, cloves, baking powder, salt, allspice and nutmeg, and add to oat mixture. Combine thoroughly. Fold in blueberries.

Fill greased (or paper lined) muffin cups 2/3 full. Bake in a 400 degree oven for 20-25 minutes, until golden brown. Serve warm.

(Re-heatable in microwave, but Caution! Bursting berries can burn the mouth, so...keep the re-heat time Very short!!)

Other suggestions and comments:
These are lower in fat and sugar, and higher in fiber, than the usual cake-like blueberry muffin. It won't be Everyone's cup o' tea, but I think they go quite well with a cup o' tea. Those who can't go near the cake-type product may appreciate 'em. (Man and Woman and Children R not meant to subsist on Tofu alone, y'know ;-)

Blueberries R on the 'hit parade' of health these days, due to antioxidant properties, and high vitamin C content. There are over 50 varieties of blueberry in the Northwestern USA. Berries can be purchased fresh, or frozen.