Ingredients
1-1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
1 cup (8 ounces) plain yogurt
1/4 cup butter, melted
1 cup fresh blueberries ( up to 1 3/4 cups)
Preparation
In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
