Blueberry and Oats Muffins

Treat your family to these oats and blueberry muffins made with Yoplait® Lactose Free yogurt.

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 12

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

  • 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.