Blueberry and Oats Muffins

  • Prep 10 min
  • Total 30 min
  • Ingredients 11
  • Servings 12

Ingredients

1
container (6 oz) Yoplait® Lactose Free French vanilla yogurt
1
cup old-fashioned or quick-cooking oats
1
egg, beaten
1/4
cup vegetable oil
1/2
cup packed brown sugar
1 1/3
cup all-purpose flour
1
teaspoon baking soda
1
teaspoon cinnamon
1/4
teaspoon salt
1 1/4
cups fresh or frozen blueberries (do not thaw)
Coarse sugar

Steps

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  • 1
    Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • 2
    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. Sprinkle with sugar.
  • 3
    Bake 18 to 20 min or until golden brown. Immediately remove from pan. Serve warm.

Notes









Tips

 

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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