BLUEBERRY-OATMEAL MUFFINS

Clock Icon
10 min Prep
30 min Total
Pie Iconb
12 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

Treat your family with these blueberry and oats muffins made with Yoplait® 99% Fat Free plain or creamy vanilla yogurt – ready in 30 minutes.


Ingredient List
  • Small check mark in a circle icon1 cup Yoplait® 99% Fat Free plain or creamy vanilla yogurt (from 2-lb container)
  • Small check mark in a circle icon1 cup old-fashioned or quick-cooking oats
  • Small check mark in a circle icon1 egg or 2 egg whites, slightly beaten
  • Small check mark in a circle icon1/4 cup canola oil
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon2/3 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2/3 cup whole wheat flour
  • Small check mark in a circle icon1 tsp baking soda
  • Small check mark in a circle icon1 tsp ground cinnamon
  • Small check mark in a circle icon1/4 tsp salt
  • Small check mark in a circle icon1 cup fresh or frozen (do not thaw) blueberries
Preparation
  1. Heat oven to 400°F. 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.
Tips
  • Fresh, frozen or dried, chopped cranberries are great in place of the blueberries.