1. Preheat the oven to 400 degrees with a rack in the middle. Oil 12 muffin cups. Combine the oats and milk in a bowl, and let sit for 15 minutes, until the oats have softened.

2. Sift together the cornmeal, whole wheat flour, baking powder, baking soda and salt.

3. In a medium bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla. Quickly whisk in the flour, then fold in the oats and the blueberries. Combine well.

4. Spoon into muffin cups, filling each two-thirds full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then remove and cool on a rack.

Yield: Twelve muffins.

Advance preparation: These will be good for a couple of days, and they freeze well. Thaw overnight or in the microwave.

Adapted from NY Times