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Preheat the oven to 400℉/200℃. Position rack to middle.
Paper line 12 muffin cups.
Combine oats and buttermilk in small bowl. Let stand while preparing other ingredients.
In a large mixing bowl, combine flour, baking powder, baking soda,salt and brown sugar. Whisk together. Set aside.
Add beaten egg, oil and lemon zest to oat mixture. Mix well.
Add oat mixture all at once to the dry ingredients. Stir just until moistened.
Gently fold in the blueberries.
Fill muffin liners 3/4 full.
Bake for 15-22 minutes or until top bounces back when lightly touched.
Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.