Blueberry and Oats Muffins

Name: Blueberry and Oats Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 296 milliliters fresh or frozen blueberries (do not thaw); 118 milliliters packed brown sugar; 1 teaspoon cinnamon; 1 egg, beaten; 170 grams container Yoplait® Lactose Free French vanilla yogurt; 315 milliliters Gold all-purpose flour; 237 milliliters old-fashioned or quick-cooking oats; 0 teaspoons salt; 12 servings Coarse sugar; 59 milliliters vegetable oil

Blueberry and Oats Muffins is a vegetarian morn meal. This recipe serves 12. One serving contains 224 calories, 4g of protein, and 6g of fat. If you have lactose free vanilla yogurt, salt, gold flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Heat oven to 400F.

Equipment you will use

Oven

Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.

Equipment you will use

Muffin Liners

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

Ingredients you will need

Baking Soda