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Blueberry-Oatmeal Muffins

1 egg
1 1/2 cups nonfat or low fat yogurt
1 ¼ cups all-purpose flour
1-cup quick cooking oats
2/3 cup packed brown sugar
¼ cup softened margarine or butter
2 teaspoons baking powder
1-teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt - if desired
1 cup fresh New England blueberries (may substitute thawed & drained frozen blueberries)

Heat oven to 400 degrees F. Place paper baking cup in each of 12 regular size muffin cups, or grease bottoms only of muffin cups.
Beat egg in large bowl; stir in remaining ingredients, except blueberries, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.

Bake 20 - 30 minutes or until golden brown. Immediately remove from pan. Serve warm.

Serves 12