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Blueberry and Oats Muffins

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 12
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Treat your family to these oats and blueberry muffins made with Yoplait® Lactose Free yogurt.

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 Gold Medal™ 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

Directions

  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 muffin
Calories
190.0
% Daily Value
Total Fat
6.1g
9%
Saturated Fat
0.7g
4%
Cholesterol
16.2mg
5%
Sodium
170.7mg
7%
Total Carbohydrate
29.8g
10%
Dietary Fiber
1.9g
8%
Sugars
10.4g
Protein
4.9g
% Daily Value*:
Vitamin C
2.70%
3%
Calcium
4.20%
4%
Iron
7.10%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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