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Blueberry and Oats Muffins
container (6 oz) Yoplait® Lactose Free French vanilla yogurt
cup old-fashioned or quick-cooking oats
cup vegetable oil
cup packed brown sugar
cup Gold Medal™ all-purpose flour
teaspoon baking soda
cups fresh or frozen blueberries (do not thaw)
Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
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.
Bake 18 to 20 min or until golden brown. Immediately remove from pan. Serve warm.
No nutrition information available for this recipe.
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