Soak oats in the yogurt and set aside. Sift together the flour, baking powder, salt and baking soda. In a large bowl, combine egg, oil and brown sugar. Add yogurt mixture to the wet ingredients, followed by the dry ingredients. Stir to blend. Fold in partridgeberries. Pour batter into greased or lined muffin tin. Bake at 400F for 20 minutes. (Note: Avoid using Greek yogurt as it creates a drier muffin. You can also use plain/vanilla yogurt and 1/8 cup of toasted coconut as a substitute, but coconut-flavoured yogurt tastes best.) Makes 12 muffins.