Preheat oven to 350°F (190°C).

Prep all muffin ingredients per instructions above.

Mix together the rolled oats, flour, brown sugar, salt, baking soda, baking powder, cinnamon, and raisins.

In a separate bowl mix together the buttermilk, egg, vanilla extract, and butter.

Pour the wet ingredients into the dry mixture and stir until just combined. Be sure not to over-stir as that will cause the muffins to develop too many gluten bonds making them tough rather than light. It should be thick and gloppy. About 10 seconds of stirring should do; just enough to barely bring the ingredients together.

Lightly grease a large muffin tin with nonstick spray, or line with muffin papers. Spoon batter into the greased muffin tin to fill them about 3/4 of the way. Transfer to the oven to bake for about 20 minutes. While the muffins are baking, make the coffee.

Make the coffee according to the directions on the coffee maker.

Check that the muffins are done by inserting a toothpick in the center. If it comes out clean, the muffins are done. If the toothpick has wet batter stuck to it, more cooking time is required. Cook a few minutes longer, then test again, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let cool for 5 minutes.

To serve: Cut the muffin in half and butter. Enjoy with berries and coffee (with milk and sugar if desired).