Blueberries are proof that good things really do come in small packages! These little berries are bursting with immune-boosting Vitamin C, filling fiber, and antioxidants, which may help prevent heart disease, cancer, and age-related memory loss. Blueberries are great in hand or added to your favorite breakfast foods: cereal, pancakes, smoothies, or these delicious Blueberry-Oatmeal Muffins! This recipe combines some of the best foods that breakfast has to offer including blueberries (of course!), oatmeal, yogurt, and egg. Whip up a batch of these muffins for a nutritious, on-the-go breakfast or mid-day snack that will fuel your body and keep your stomach satisfied!
1 cup Yoplait® Light Very Vanilla yogurt
1 cup Quaker® old-fashioned or quick-cooking oats
1 Eggland’s Best® egg, slightly beaten
¼ cup canola oil
½ cup packed brown sugar
2/3 cup Gold Medal® all-purpose flour
2/3 cup Gold Medal® whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. salt
1 cup blueberries
- 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.
Leah Anderson is a Registered Dietitian (RD) with Festival Foods and is certified by the state of WI.