Soak together for 1 hour the rolled oats and butter in a large bowl. Mix together thouroughly the shortening, brown sugar, and egg. Sift together the flour, baking poder, soda and salt. Stir alternately into the large bowl. Add the blueberries, and gently stir as to not mush the berries. Fill the paperlined muffin cups 2/3 full. Bake until golden brown; about 20-25 minutes in a 400* oven.
Yield 12 medium muffins.
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