BLUEBERRY AND OATS MUFFINS

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Blueberry and Oats Muffins image

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

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 muffin

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