Blueberry and Oats Muffins

Name: Blueberry and Oats Muffins
Prep time: 10 min
Total time: 30 min
Yield: 12
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

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Betty Crocker Kitchens

Updated Feb 23, 2012

Blueberry and Oats Muffins

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Prep Time 10 min
Total 30 min
Servings 12
Ingredients 11

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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

Instructions

Step
1

Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
Step
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.
Step
3

Bake 18 to 20 min or until golden brown. Immediately remove from pan. Serve warm.