Skip to Content
Menu

Blueberry and Oats Muffins

  • Save Recipe
  • Prep 10 min
  • Total 30 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Treat your family to these oats and blueberry muffins made with Yoplait® Lactose Free yogurt.
By Betty Crocker Kitchens
Updated Feb 23, 2012
  • Save
  • Shop
  • Share
  • Keep Screen On

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
Make With
Gold Medal Flour

Steps

  •  
    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

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
© 2024 ®/TM General Mills All Rights Reserved