Overnight Oatmeal Muffins

1 cup regular oats

2 cups low-fat buttermilk

1 2/3 cup whole wheat flour

3/4 cup packed dark brown sugar

1/2 cup unsweetened applesauce

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

4 egg whites

2/3 cup dried blueberries

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.  Preheat oven to 350.  Place buttermilk mixture, flour and next 6 ingredients (flour through eggs) in a large bowl; beat with a mixer at medium speed until smooth.  Fold in blueberries.  Spoon 1/4 cup batter into each of 24 muffin cups coated with cooking spray.  Bake for 18 minutes or until muffins spring back when touched lightly in center.  Remove muffins from pans immediately; place on wire rack.

Makes 24 muffins @ 1 points each