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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins
These tender muffins are easy to eat on the go. Oats, blueberries and yogurt make them tasty and nutritious. “These are wonderful,” says Donna Brockett from Kingfisher, Oklahoma.
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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 in the muffin comes out clean. Cool
  • for 5 minutes before removing from pan to a wire rack. Serve warm.
  • Yield: 1 dozen.
Nutrition Facts: 1 muffin equals 167 calories,
© Taste of Home 2013

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Blueberry Oatmeal Muffins (continued)

Nutrition Facts: 6 g fat (3 g saturated fat), 31 mg cholesterol, 249 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
© Taste of Home 2013