Best Blueberry-Oat Muffins!

Wow, have you seen the blueberries lately? They're HUGE! I love this time of year - blueberries, raspberries, strawberries - they all look mouth-wateringly fabulous. Yes, spell-check, I know mouth-wateringly isn't a word. But that's what happens when you stand in the produce aisle gazing at the gorgeous pints of fresh berries. The fresh blueberries I saw at the market inspired me to make muffins, and now I want to inspire you! I pulled this recipe from my book, The Newlywed Cookbook. The recipe is unique because I add oats to the batter - instead of just using all-purpose flour. The oats add texture and depth to an already fantastic recipe. If fresh blueberries aren't available, substitute frozen!

Blueberry-Oat Muffins

Cooking spray
2 1/2 cups all-purpose flour
1 cup quick-cooking oats
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups vanilla yogurt (regular or Greek)
1/4 cup milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 cups blueberries, fresh or frozen (if frozen, keep frozen until ready to use)

Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. Mix well with a fork, make a well in the center, and set aside.
In a small bowl, whisk together the yogurt, milk, egg, melted butter, and vanilla. Add the mixture to the dry ingredients and mix gently to combine (don't over-mix). Fold in blueberries.
Spoon the batter into the prepared muffin pan and bake 18-20 minutes, until a wooden pick comes out almost clean. Cool in pan, on a wire rack, 10 minutes. Remove the muffins from the pan and cool completely (or serve warm!).

Serves 12

Photo credit: Freedigitalphotos.net, Serge Bertasius Photography