Blueberry Oatmeal Muffins

The Record’s “Recipe of the Week”:
Blueberry Oatmeal Muffins by Jami E. Lewis

1 cup buttermilk
1 cup quick-cooking rolled oats
3/4 cup brown sugar
1 egg
1/4 cup butter
1 T. vanilla
1 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 cup nuts, chopped
1 cup flour
1-1/3 cups blueberries

Combine the buttermilk and oats in a bowl and set aside.

In another bowl, combine the brown sugar, egg, butter, vanilla, baking powder, baking soda, salt, nutmeg, cinnamon, and nuts. Stir until smooth. Stir in the oatmeal mixture. Add the flour and stir until just mixed. Fold in the blueberries.

Fill lined muffin tins 2/3 full. Bake at 400° for 15-20 minutes.