Yummy Cherry Blueberry Buttermilk Breakfast Muffins

1 cup oats (any type is OK but I prefer the old fashioned)
1 cup lowfat buttermilk
2 eggs, beaten
3/4 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cherries
1/2 cup fresh or frozen blueberries (divided)
1 teaspoon vanilla extract
1/4 cup sliced almonds
Directions Preheat oven to 400 degrees. In a bowl, soak oats and dried cherries in buttermilk for 15 minutes (or when you're finished mixing the other ingredients). Stir in eggs, vanilla, 1/4 cup of blueberries, sugar and oil when oat mixture has finished soaking. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into oat mixture just until moistened. Spray muffin tins with cooking spray and fill 3/4 full. Take remaining blueberries (3 to 4 blueberries per muffin) and sprinkle on top of muffin. Use your finger and barely submerge the blueberries. (This keeps some blueberries on top of your muffins.) Sprinkle sliced almonds on top of each muffin. Bake at 400° for 18-20 minutes or until muffins are browned around the edges. If you used frozen blueberries, it may take 4 or 5 minutes longer. Remove from oven and let sit for 5 minutes before removing from muffin tins. Then enjoy - most yummy!