Blueberry Oatmeal Muffins

Treat your family with these blueberry and oats muffins made with creamy vanilla yogurt - ready in 30 minutes. ...MORE + LESS -

1 cup (250 mL) Yoplait® Source or Creamy Plain or Vanilla Yogurt

1 cup (250 mL) old-fashioned or quick-cooking oats

1 egg or 2 egg whites, slightly beaten

1/4 cup (50 mL) canola oil

1/2 cup (125 mL) packed brown sugar

2/3 cup (150 mL) all-purpose flour

2/3 cup (150 mL) whole wheat flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) ground cinnamon

1/4 tsp (1 mL) salt

1 cup (250 mL) fresh or frozen (do not thaw) blueberries

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1

Heat oven to 400ºF. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2

In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
3

Bake 18-20 min or until golden brown. Immediately remove from pan.

Tip: If you like muffins chock-full of flavour and texture, these are for you.
Substitution: Fresh, frozen or dried, chopped cranberries are great in place of the blueberries.
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