These are good and I'll bet you could sub raspberries for the blueberries.

Blueberry Oat Muffins
Country Woman Magazine, July/Aug. 1998

1 cup quick rolled oats
1 cup sour milk* (I always sub nonfat plain yogurt)
1 cup flour
1 tsp. baking poweder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup brown sugar
1 egg beaten
1/4 cup melted butter (can sub canola oil)
1 cup blueberries

Preheat oven to 400 degrees.
Combine oats in a small bowl with sour milk. Let stand a few minutes to soften oats. (This is an important step)
In another bowl, combine flour, soda, baking powder, salt and brown sugar. Stir well to blend.
Add egg and melted butter to oat mixture, mix well. Add oat mixture to dry ingredients all at once. Stir until all ingredients are just moistened.
Gently fold in blueberries.
Fill well greased muffin cups 3/4 full.
Bake at 400 degrees for 15-22 minutes.

to sour milk, add 2 TBLSP vinegar or lemon juice to 7/8 cup of milk. Let stand a few minutes.

I got this years ago and we love it...but it's just plain, no fruit...I'm sure you could add it. It's almost the same as the one posted above, just a tiny bit different.

Oatmeal Muffins

1 Cup quick-cooking oatmeal
1 Cup buttermilk
1 Egg
1/2 cup packed brown sugar
1/2 cup canola oil
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Soak oatmeal in buttermilk for 15 minutes. Stir in egg, sugar, and oil. Combine dry ingredients and stir all together until just moistened. Fill greased or paper-lined muffin pans about 3/4 full and bake in a pre-heated 400 degree oven for 16-20 minutes. Yield 6 large or 9 smaller ones (approx.)

gigi7 - I just made the same recipe that you posted. I got it from Recipezaar. Except it has 1/4 cup oil. I added 1 tsp cinnamon, a pinch of allspice, and 1 tsp vanilla. They are in the oven now!

Next, I am going to try raspberry orange muffins. Will let ya know how that goes.

These are one of my favorites. I used to make them often when my kids were little. I know they're not what you're looking for now, but maybe for another time!

Maple Drizzled Apple Muffins

1-1/3 c all purpose flour
1 c oatmeal, uncooked
1/2 c sugar
1 T baking powder
1-1/2 tsp ground cinnamon
1/2 c lowfat milk
1/3 c butter, melted
1/4 c maple syrup
2 egg whites, slightly beaten
1 c chopped apple
Pecan halves (optional)

Heat oven to 400. Prepare 12 muffin cups (paper liners or greased). Combine
first 5 ingredients, mix well. Combine milk, butter, syrup and egg whites,
add to dry ingredients mixing just until moistened. Gently fold in apples.
Fill muffin cups almost full, top each with pecan halves if desired. Bake
20-25 minutes or until toothpick inserted in center comes out clean.

Glaze:

3 T powdered sugar
1 T maple syrup
Blend together until smooth and drizzle over cooled muffins.

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Here's another to try. I've made the maple drizzled apple muffins before. They're fantastic.

Banana Oat Muffins

This is from www.allrecipes.com. It was submitted by Karen Resciniti. It makes 12 regular sized muffins.

Ingredients

1 ½ cups flour
1 cup rolled oats
½ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
¾ cup milk
â cup vegetable oil
½ teaspoon vanilla
1 cup mashed bananas (2-3 ripe bananas)

Combine flour, oats, sugar, baking powder, baking soda, and salt. In a large bowl, beat the eggs lightly. Stir in the milk, oil, and vanilla. Add the mashed bananas and combine thoroughly. Stir in the flour mixture until just combined. Spoon batter into paper lined or well greased muffin tins. Bake at 400 degrees F for 20 minutes. Let cool 5-10 minutes and remove from pan.

DH liked the muffins with the jam, otherwise there's not much taste. I remember a recipe I had that used grated apple and that's the one DH was expecting.. very similar to the one Doucanoe posted above but with whole eggs instead of egg whites.