Blueberry Oatmeal Muffins

1 cup oats (150 gm / 5¼ oz)
1 cup all-purpose white flour (142 gm / 5 oz)
1/2 tsp baking soda (3 ml)
3/4 cup brown sugar (120 gm / 4¼ oz)
1/4 cup melted butter (63 gm / 2¼ oz)
1 cup buttermilk (250 ml / 1/2 pint)
1 tsp baking powder (5 ml)
1/2 tsp salt (3 ml)
1 egg, beaten
1 cup blueberries (250 gm / 9 oz)

Preheat oven to 400°F or 200°C. Line muffin pan with paper baking cups.

Combine oats and buttermilk in a small bowl. Set aside.
Mix together the flour, baking powder, soda, salt and brown sugar.
Add egg and then melted butter to oat mixture and mix well.
Add oat mixture all at once to the remaining dry ingredients and stir until all dry ingredients are moistened. Gently fold in the blueberries.
Carefully spoon the batter into the muffin pans, filling each section to about 3/4 full. Bake for about 20 minutes or until toothpick inserted in center comes out clean.
Makes one dozen muffins.