Oatmeal-Blueberry Muffins
Description
Bursting with fresh fruit flavor thanks to blueberries and cranberries, these oatmeal-based muffins make a great on-the-go breakfast or snack.
Ingredients
•
2 cups all-purpose flour
•
2 teaspoons baking powder
•
1/2 teaspoon baking soda
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1 cup frozen cranberries, thawed
•
1 1/4 cups plain yogurt
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1/2 cup white sugar
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1/2 cup brown sugar
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2 large eggs, beaten
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1 cup quick-cooking oats
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1 cup frozen blueberries, thawed
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
2
Blend flour, baking powder, and baking soda together in a small bowl.
3
Chop thawed cranberries in half; set aside.
4
Combine yogurt, white sugar, brown sugar, and beaten eggs in a large bowl. Stir with a wire whisk until light and creamy. Add oats, blueberries, and cranberries and stir until no lumps remain. Slowly stir in dry ingredients until all flour is incorporated into the batter.
5
Spoon batter into the prepared muffin cups, filling each 2/3 full.
6
Bake in the preheated oven until light brown on top, about 20 minutes. Allow to cool for 5 minutes before removing from the pan and placing on a serving plate.