Blueberry Oat Muffins

Servings: 12 muffins

Ever-popular blueberry muffins get a nutritious makeover with added oats and yogurt.

Ingredients

1 cup	all-purpose flour	250 ml
3/4 cup	quick-cooking rolled oats	175 ml
2 tsp	baking powder	10 ml
1 tsp	ground cinnamon	5 ml
1/2 tsp	baking soda	2 ml
1/2 tsp	salt	2 ml
1/4 cup	packed brown sugar	60 ml
1	egg	1
2/3 cup	1% milk	150 ml
1/2 cup	1% plain yogurt	125 ml
1/4 cup	vegetable oil	60 ml
1 cup	fresh or frozen blueberries, preferably wild	250 ml

Preheat oven to 400°F (200°C)
12-cup muffin pan, lightly greased or lined with paper cups

Instructions

Step 1 In a large bowl, combine flour, oats, baking powder, cinnamon, baking soda and salt.

Step 2 In a medium bowl, whisk together brown sugar, egg, milk, yogurt and oil until well blended. Stir into flour mixture until just blended. Gently fold in blueberries.

Step 3 Divide batter evenly among prepared muffin cups. Bake in preheated oven for 20 to 25 minutes or until tops spring back when lightly touched. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

Tips

It’s worth it to seek out wild blueberries for these muffins. The smaller size and intense blueberry flavor ensure that you get a burst of blueberry in every bite.

Don’t thaw frozen berries before adding them to the batter, as thawed berries are more likely to bleed their color into the batter. The baking time with frozen berries will be at the higher end of the range.

Nutrition & Notes

Nutrition Information
Valeur nutritive

For 1 muffin

% Daily Value
% valeur quotidienne

Amount
Teneur

Calories / Calories 144

Fat / Lipides 6 g

Saturated / saturés 1 g
+ Trans / trans

Cholesterol / Cholestérol 17 mg

Sodium / Sodium 222 mg

Carbohydrates / Glucides 20 g

Fiber / Fibres 1 g