Blueberry-Oatmeal Muffins
- 10 Minutes Prep 30 Minutes Total
- 12 Servings
- 190 Calories per Serving
Ingredient List
- 1 cup Yoplait® 99% Fat Free plain or creamy vanilla yogurt (from 2-lb container)
- 1 cup old-fashioned or quick-cooking oats
- 1 egg or 2 egg whites, slightly beaten
- 1/4 cup canola oil
- 1/2 cup packed brown sugar
- 2/3 cup Gold Medal™ all-purpose flour
- 2/3 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup fresh or frozen (do not thaw) blueberries
Preparation
- Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
- Bake 18-20 min or until golden brown. Immediately remove from pan.
Tips
- Fresh, frozen or dried, chopped cranberries are great in place of the blueberries.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 6g 9%, Saturated Fat 1/2g 4%, Cholesterol 20mg 6%, Sodium 170mg 7%, Potassium 160mg 5%, Total Carbohydrate 30g 10%, Dietary Fiber 2g 11%, Vitamin A 2%, Vitamin C 0%, Calcium 4%, Iron 8%, Vitamin D 2%, Vitamin E 6%, Thiamin 15%, Riboflavin 6%, Niacin 4%, Vitamin B6 2%, Folic Acid 4%, Vitamin B12 0%, Pantothenic Acid 4%, Phosphorus 10%, Magnesium 8%, Zinc 4%, Selenium 15%, Copper 6%, Manganese 45%
Other Nutrients (Amount per serving)
Calories 190, Calories from Fat 50, Trans Fat 0g, Monounsaturated Fat 3g, Polyunsaturated Fat 1 1/2g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 13g, Protein 4g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 2, Starch 1, Fruit 0, Other Carbohydrate 1, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 1tsp
