Blueberry Muffins!

Brighten up your morning with these deliciously warm blueberry muffins. Fresh blueberries are excellent this time of year, but frozen berries work just as well! 

Blueberry Muffins with Rolled Oats

2 1⁄2 cups all-purpose flour

1 cup quick-cooking rolled oats 

3⁄4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1⁄2 teaspoon salt

2 cups vanilla yogurt (regular or low fat)

1⁄4 cup milk (regular or low fat)

1 large egg

2 tablespoons unsalted butter, melted

1 1/2 teaspoons vanilla extract

2 cups blueberries, fresh or frozen (keep frozen until ready to use)

Preheat oven to 375 degrees. Coat a 12-cup muffin pan with cooking spray or paper liners.

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 extract. Fold the mixture into the dry ingredients until just blended. Fold in blueberries.

Spoon the batter into the prepared muffin pan.  

Bake 20 to 30 minutes, or until a wooden pick inserted in the center of one muffin comes out almost clean. Cool in pan, on a wire rack, 10 minutes. Remove muffins from pan and cool completely.

Makes 12 muffins





Photo credit: Serge Bertasius