Blueberry Oatmeal Muffins

 

Blueberry Oatmeal Muffins (makes 12)


1-1/4 cups all-purpose flour

1 cup quick-cooking oats

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1 egg, lightly beaten

1 cup (8 ounces) plain yogurt

1/4 cup butter, melted

1 cup fresh blueberries


In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter, stir into dry ingredients just until moistened. Fold in blueberries.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.  Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.




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