Oatmeal Blueberry Muffins

½ cup flour
½ cup whole wheat flour
2⅓ cups oatmeal
½ cup coarsely chopped walnuts
½ cup brown sugar
½ cup granulated sugar
1½ teaspoon cinnamon
1½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
1 egg
⅓ cup boiling water
1 cup blueberries

Preheat oven to 375°F.

Line a 12-cup muffin pan with paper liners. In a large bowl, combine flours, oats, walnuts, sugars, cinnamon, baking soda and salt. Add buttermilk, oil, and egg. Beat just to combine. Pour in water and set aside for 5 minutes. Stir in blueberries. Spoon batter into lined muffin cups.

Bake for 20 minutes or until toothpick inserted into center of muffin comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack to finish cooling.
Yields: 12 muffins

Recipe provided by Shelly Ruybalid