In a large bowl, combine oats, buttermilk and milk and let stand 1 hour. Preheat oven to 400 F and line twelve 1/2-cup muffin tins.
Add the egg, egg white, sugar, butter and zest to oat mixture, stirring until just combined.
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in fruit.
Divide batter evenly among prepared muffin tins. Bake in middle of oven until golden and a tester comes out clean, about 20 minutes.